- 12 Large ears Corn, shucked*
- 3 Tbs Butter, divided
- 1 Cup Chopped onions
- 1 Cup Chopped shallots
- 1 Cup Chopped celery
- 1 tsp Kosher salt
- 4 Large Eggs, divided
- ½ Cup Sour cream
- 1/8 tsp Fresh ground black pepper
- Preheat oven to 425 degrees.
- Place the corn into a food processor and pulse into a thick pulp, yielding 4 cups.
- Melt 1 tablespoon of butter in a skillet over medium-low heat and add the onions, shallots and celery.
- Season with a pinch of salt and sauté until tender.
- In a large bowl, whisk the egg yolks well. Then stir in corn pulp, onion mixture, sour cream, salt and pepper.
- In a separate bowl, whisk egg whites until stiff and fold into the corn batter gradually.
- Place remaining butter in a large cast iron skillet** and transfer to oven until butter begins to brown.
- Brush the butter over the inside of the skillet and then add the complete pudding batter.
- Bake pudding for 15 minutes.
- Reduce oven temperature to 350 degrees and bake for an additional 30 minutes or until the pudding is set and golden brown.
- Let stand 5 minutes before serving.
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Servings: 12
Cooking Tips:
*Substitute 4 cups of thawed frozen corn.
**Or a baking dish
Nutrition Information
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