Ingredients
• The Corn: 2 cups fresh or frozen corn kernels and 1 can (14.75 oz) Cream-Style Corn (look for “no sugar added” varieties).
• The Custard: 4 large eggs, 1 cup Heavy Cream, and ½ cup (1 stick) Melted Butter.
• The “Flour” Swap: ½ cup Almond Flour (this provides the structure without the grains).
• Seasoning: 1 tsp Salt, ½ tsp Black Pepper, and a pinch of Nutmeg.
• The Topping: 1 cup shredded White Cheddar or Gruyère cheese (for that caramelized crust seen in your photo).
Preparation Steps
1. Whisk the Base: In a large bowl, whisk the eggs until frothy. Stir in the melted butter, heavy cream, and your almond flour.
2. Add the Corn: Fold in both the corn kernels and the cream-style corn. Add your salt, pepper, and nutmeg.
3. Assemble: Pour the mixture into a greased glass baking dish (the 9×13 size usually works best for that thin, even bake).
4. Add the Crust: Evenly sprinkle the shredded cheese over the top. This is what creates those beautiful golden squares you captured in your photo.
5. Bake: Bake at 350°F (175°C) for 45–50 minutes. The pudding is done when the edges are golden and the center has a slight, firm jiggle.
6. The Rest: Let it sit for 10 minutes before serving. This allows the custard to set so you can cut those perfect squares.
Tips for “Restaurant Quality” at Home
• The Golden Top: If your cheese isn’t browning as deeply as you’d like, turn on the broiler for the last 2 minutes of baking, but watch it closely!
• Corn Texture: If you prefer a smoother pudding, you can pulse half of the corn kernels in a blender for 5 seconds before adding them to the mix.
• Storage: This actually tastes even better the next day as the flavors deepen. It reheats beautifully in the oven.