If you prefer a softer/looser corn pudding, you could add an additional egg and a few minutes of baking time.
- 2 cups corn kernels, frozen (from a 10-ounce or 283-gram bag; no need to defrost) or fresh
- 8 tablespoons (1/2 cup, 4 ounces, or 115 grams) unsalted butter
- 1/2 teaspoon fine sea salt
- 1/4 teaspoon cayenne pepper, or to taste
- 3/4 cup (180 grams) sour cream
- 2 large eggs
- 1 1/2 tablespoons (20 grams) granulated sugar
- 2 1/4 teaspoons baking powder
- 7 tablespoons (55 grams) all-purpose flour
- 6 tablespoons (55 grams) cornmeal
In a food processor or high-powered blender, blend half — I just eyeball it — the corn until finely chopped.
Slice the butter into a few pieces. In a large sauté pan over medium heat, melt the butter and continue to cook it, stirring frequently, after it has melted — in a few minutes, light brown flecks will appear in the pan and it will smell toasty and wonderful. Briefly remove the pan from the heat; it will continue to cook to a nutty brown color just from the existing heat in the pan.
Pour off 2 tablespoons of the brown butter into a small dish and set aside. [See alt brown butter hot honey drizzle suggestion at the end.]
Add whole corn kernels, blended corn, salt, and cayenne to the brown butter in the pan and cook over medium-high heat, stirring, for 4 to 5 minutes, until the corn is tender and brighter yellow. Scrape the corn and every single fleck of brown butter into a large bowl and whisk in sour cream. If the mixture still feels piping hot, let it cool for 5 minutes. If the sour cream cooled it to warm, no need to.
Whisk in eggs until well-combined. Sprinkle sugar and baking powder over batter surface and whisk thoroughly to ensure it’s well-distributed through the batter. Add flour and cornmeal and mix until just combined. Scrape batter into prepared dish.
Bake for 15 to 20 minutes, until a toothpick inserted into the center comes out batter-free. Immediately drizzle reserved brown butter over batter. Add a few flakes of sea salt too, if you wish. Eat warm
Do ahead: Corn pudding keeps fantastically; I’d limit it to just one day at room temperature or keep it in the fridge for 3 to 4 days. Rewarm in a low oven.
With a brown butter hot honey drizzle: Whisk 1 to 2 tablespoons, to taste, hot honey (both of these are great ones) into the reserved brown butter. Warm gently if the mixture is not runny/pourable before drizzling it over the finished corn pudding.