Honest Farm Summer Corn Pudding Bread
This cross between corn bread and pudding is moist and sweet and similar in texture to a spoonbread. I prefer this to traditional corn pudding as it is a bit firmer so you can slice it and it holds up well for a buffet supper. Another favorite way to enjoy it is to carmelize whole seeded plum tomatoes in a little bacon fat and serve those on top of a wedge of the corn pudding bread with a little bacon on the side.
Serves 6 to 8
3 tablespoons butter, melted, plus more for skillet
1/2 cup white or yellow cornmeal
1 to 2 teaspoons sugar (depending on sweetness of corn)
1 teaspoon baking soda
1/2 teaspoon kosher sal
1 1/2 cups buttermilk
1/2 cup heavy cream
4 large eggs
3 cups fresh white corn kernels, from 4 to 6 ears
1. Preheat the oven to 350°. Butter a 9-inch iron skillet or a 7-by-11-inch baking dish. Whisk together the cornmeal, sugar, baking soda, and salt in a large bowl.
2. Pulse the buttermilk, cream, eggs, and melted butter in a blender or food processor until smooth. Add the corn and pulse a few more times (the mixture should be lumpy with visible kernels).
3. Whisk the buttermilk mixture into cornmeal mixture. Pour into a prepared skille tor baking dish; bake 35 to 40 minutes, until the edges are golden brown and the center remains slightly jiggly. Transfer to a rack to cool. Serve warm or room temperature.
