Before Iron Chef, Edna Lewis introduced a generation to the joys of cooking and corn pudding
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3 tablespoons unsalted butter, melted, plus more for greasing the casserole dish
4 fresh, uncooked ears of corn
¼ cup sugar
1 teaspoon salt
2 large eggs
2 cups whole milk
pinch of cayenne pepper or paprika
½ teaspoon ground nutmeg
2 tablespoons cornmeal
Preheat oven to 350. Butter a 1½-quart casserole dish.
Have kids shuck the corn, removing all the silk and rinsing under cold water. Holding the ears vertically, slice the kernels from the corn onto a cutting board. Kids can use a table knife to scrape any remaining milky pulp off. You should have about 2 cups of kernels. Scrape it all into a large bowl and stir in sugar and salt. In a smaller bowl, whisk the eggs, then whisk in milk. Add butter and spices, stir, then pour into the corn mixture.
Set a kettle on to boil. Dust the casserole dish with cornmeal (as you would a cake pan with flour.) Pour the batter into the dish, and place it in a sturdy roasting pan, then fill the roasting pan with boiling water until it reaches halfway up the side of the casserole dish (this is the bain-marie). Place the pan on the middle rack of the oven and bake for an hour or until the pudding is firm but still wobbly, and lightly browned on top. It can rest for about a half an hour while the rest of supper gets ready.