The corn pudding recipe is a modified version of Sweet Corn Pudding, from Epicurious.
My modifications are these:
As written the recipe calls for a lot of sugar. Way too sweet for me. I use just one tablespoon at most. (Next time, I’ll try cutting back even further.)
I make this pudding when I have fresh corn. Kernels cut off the cob, no blending the batter til smooth. I want whole kernels.
I mix the batter by hand with a spoon, because I want those chunky whole kernels.
All whole milk instead of part whole milk and part heavy cream.
My butter is almost melted, though cool, because I always have to pull a stick of butter from the freezer. Recipe still works fine.
This pudding works well in an 11 x 7 Pyrex baking dish, which I’m guessing is common in a lot of (American) kitchens.
Finally, I did throw into the batter about a tablespoon of Hatch chiles from a batch I had roasted. Roasting meant the chiles were dry enough not to turn the batter watery. I also tasted the chiles first to avoid turning the pudding into a chile inferno. Recipe is yummy without the chiles, though.
