- 10
Ingredients
- 10 to 12 large ears of corn, shucked
- 4 tablespoons (1/2 stick) butter, divided
- 2 cups chopped onions
- 1 cup chopped celery
- 2 1/2 teaspoons coarse kosher salt, divided
- 4 large eggs, separated
- 1/2 cup crème fraîche or sour cream
- 1/8 teaspoon freshly ground black pepper
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°F. Melt 2
tablespoons butter in heavy large skillet
over medium-low heat. Add onions and
celery; sprinkle with 1/2 teaspoon coarse
salt. Sauté 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,
crême fraîche, 1/8 teaspoon pepper, and
remaining 2 teaspoons coarse salt. Whisk
egg whites in medium bowl until stiff but
not dry; fold into corn batter in 2 additions.
Place remaining 2 tablespoons 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
temperature to 350°F. Bake pudding until
set and golden, about 30 minutes longer.
Let stand 5 to 10 minutes before serving.