Real Creamed Corn Pudding

By chelyc13

Ingredients

• 10-12 Large Ears of Corn, Shucked
• 4 tblsp butter, divided
• 2 cups chopped onions
• 1 cup chopped celery
• 2 1/2 teas coarse kosher salt, divided
• 4 large eggs, separated
• 1/2 cup creme fraiche or sour cream
• 1/8 teas freshly ground black pepper

Details

Servings 10

Preparation

Step 1

Using large holes on box grater, grate enough corn into large measuring cup to yield 4 generous cups of thick milky pulp.

Preheat oven to 425. Melt 2 tblsp butter in heavy large skillet over medium low heat. Add onions and celery; sprinkle with 1/2 eas corase salt. Saute until tender but not brown, 10 to 12 minutes. Scrape mixture into bowl.

Whisk egg yolks in large bowl 2 minutes. Stir in corn mixture, onion mixture, creme fraiche, 1/8 teas pepper, and remaining 2 teas coarse salt. Whick egg whites in medium bowl until stiff but not dry; fold into corn batter in 2 additions.

Place remaining 2 tblsp butter in 10 to 12 cup cast iron skillet or baking dish. Transfer to oven and heat until butter begins to brown, about 4 minutes. Brush butter over inside of skillet. Add pudding.

Bake pudding 15 minutes. Reduce oven temp to 350. Bake pudding until set and golden, about 30 minutes longer. Let stand 5 to 10 minutes before serving.