Toasted Sweet Corn Pudding

Gourmet, 2009

Makes 8 servings

In this golden casserole (which you'll find on many Pennsylvania Dutch tables), a buttermilk custard rises to the top while the chewy, toasty corn sinks to the bottom, resulting in a two-layered pudding. The packaged sweet corn—frequently called by its most common brand name, Cope's corn—is slowly dried so that its natural sugars caramelize, a centuries-old Native American preservation method. Recipes usually call for grinding the corn, but the whole kernels impart a coarser texture that we love.

    1 (7 1/2-ounces) package Cope's corn (toasted dried sweet corn)
    4 cups whole milk
    1 cup well-shaken buttermilk (not powdered)
    4 large eggs, lightly beaten
    1/2 stick unsalted butter, melted and cooled
    2 tablespoons sugar
    2 tablespoons all-purpose flour

active time: 10 min / total time: 1 1/2 hr

Preheat oven to 350°F with rack in upper third. Butter a 2-quart shallow baking dish.

Whisk together all ingredients with 1 1/2 teaspoons salt and 1 teaspoon pepper in a large bowl.

Transfer to baking dish. Bake until pudding is set, 1 to 1 1/4 hours. Cool 10 minutes before serving.