Corn Pudding

Carlene Thomas RDN
Carlene Thomas RDN
November 30, 2021
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!
Serves
8
Prep Time
00:10
Cook Time
00:20
Corn Pudding
0
38
Ingredients
6 Tbsp
all-purpose flour
⅓ cup
granulated sugar
2.5 tsp
baking powder
1 tsp
kosher salt
¼ tsp
freshly grated nutmeg
¼ tsp
paprika
3 cups
fresh raw corn kernels
½ cup
roughly chopped white onion
1 cup
sour cream
½ cup
whole milk
2 large
eggs
3 Tbsp
unsalted butter, melted, plus more for the baking dish
Chopped fresh thyme, for garnish
Steps

1. Preheat the Oven and Prepare Pan

Rack
Thoroughly grease an 8-inch square baking dish with butter.
Sous Vide Mode: Off
Steam: 50%
Temp: 350°F
Heat: Rear

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.
Mix Dry Ingredients

3. Mix Wet Ingredients

In a medium bowl, whisk the sour cream, milk, eggs, and butter until smooth.
Mix Wet Ingredients

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.
Combine Wet and Dry Ingredients

5. Bake

Rack
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.)
Bake
Sous Vide Mode: Off
Steam: 50%
Temp: 350°F
Heat: Rear
00:20 Timer

6. Garnish and Serve

Top the pudding with thyme. Serve.
Garnish and Serve
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