This recipe was prepared by Chef John Maxwell on Real Virginia, Virginia Farm Bureau’s weekly television program.
Maxwell, a certified executive chef, culinary educator and member of the American Academy of Chefs, shares delicious seasonal recipes in a Real Virginia segment sponsored by Virginia Grown, a program of the Virginia Department of Agriculture and Consumer Services.
½ cup salted butter, melted and cooled slightly
3 tablespoons all-purpose flour
2 tablespoons granulated sugar
2 teaspoons baking powder
2 teaspoons kosher salt
6 large eggs
2 cups heavy cream
2 tablespoons canola oil
¼ cup chopped sweet onion
¼ cup chopped shallots
6 cups fresh corn kernels (from 8 ears) OR equal amount of frozen corn
2 tablespoons chopped fresh thyme, divided
Preheat oven to 350°. Butter the bottom of a 13"x9" (3-quart) baking dish; do not butter the sides.
Melt butter in advance; keep warm enough to retain liquid form, and set aside.
In a medium bowl, stir together flour, sugar, baking powder and salt. Whisk in eggs and milk until blended.
In a large skillet over medium-high heat, warm canola oil, and then add onion and shallots and sauté until clear. Add corn, and cook until heated through. Remove corn mixture from heat and stir into batter mixture. Add thyme and melted butter, and stir thoroughly.
Spoon pudding into prepared baking dish, and bake until set and golden brown, about 40 minutes. Let stand 5 minutes before serving.