This lightly savory corn pudding tastes fresh, not heavy. Fresh corn brings natural sweetness to a creamy-yet-fluffy filling flavored with onion, paprika, and thyme. This is a great recipe for summer as well as the holiday season. (When it isn’t corn season, you can substitute thawed frozen kernels for fresh.) It’s a great recipe to use with your Anova Precision Oven since steam keeps the pudding moist!
freshly grated nutmeg
fresh raw corn kernels
roughly chopped white onion
unsalted butter, melted, plus more for the baking dish
Chopped fresh thyme, for garnish
1. Preheat the Oven and Prepare Pan
Thoroughly grease an 8-inch square baking dish with butter.
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2. Mix Dry Ingredients
In a large bowl, whisk together the flour, sugar, baking powder, salt, nutmeg, and paprika. Stir in the corn and onion.
3. Mix Wet Ingredients
In a medium bowl, whisk the sour cream, milk, eggs, and butter until smooth.
4. Combine Wet and Dry Ingredients
Add the sour cream mixture to the flour mixture. Fold until fully combined. Transfer to the prepared baking dish.
Transfer to the oven and bake until set but still slightly jiggly in the center, about 20 minutes. (If you use a different size baking dish, you will need to adjust the baking time.)