Corn Pudding

Instructions

1. Prepare the oven and dish
   Preheat your oven to 350°F (175°C). Generously butter a 2-quart baking dish or casserole dish and set aside.
2. Prepare the corn
   If using fresh corn, cut the kernels from the cobs into a large bowl. If using canned corn, drain thoroughly. For a smoother texture, pulse half the corn in a food processor or blender for a few seconds (optional).
3. Mix wet ingredients
   In a large bowl, whisk together the heavy cream, milk, beaten eggs, and melted butter until well combined.
4. Combine dry ingredients
   In a separate bowl, mix together the sugar, flour, cornmeal, salt, pepper, baking powder, and nutmeg (if using).
5. Create the batter
   Add the dry ingredients to the wet ingredients and stir until just combined. Fold in all the corn kernels until evenly distributed throughout the mixture.
6. Bake the pudding
   Pour the mixture into the prepared baking dish. Bake in the preheated oven for 45-50 minutes, or until the pudding is set in the center and the top is golden brown. The pudding should be slightly jiggly in the center but not liquid.
7. Rest before serving
   Remove from the oven and let the corn pudding rest for 10 minutes before serving. This allows it to set up slightly and makes it easier to serve.