Creamy Corn Pudding
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Appears in Cook's Illustrated July/August 2000
Precooked corn and a brief reduction of heavy cream result in a pudding that is creamy, not watery.
WHY THIS RECIPE WORKS
To create a corn pudding recipe that would give us a tender, creamy custard with lots of corn flavor, we used a combination of whole and grated kernels, as well as the “milk” of the corn (gathered from scraping the cleaned cobs). First, we ...
