Ingredients:

  • 3 Tbsp Unsalted Butter (Divided: 2 Tbsp for sautéing, 1 Tbsp for greasing)
  • 2 medium Shallots or Small Onion, finely diced
  • 2 cloves Garlic, minced
  • 1 tsp Fresh Thyme Leaves, roughly chopped
  • ¼ cup All-Purpose Flour
  • ¼ cup Yellow Cornmeal (Fine ground)
  • 1 tsp Granulated Sugar
  • 1 tsp Kosher Salt
  • ½ tsp Black Pepper, freshly ground
  • 4 Large Eggs, at room temperature
  • 1 cup Whole Milk, full-fat
  • ½ cup Heavy Cream (Double Cream)
  • 3 cups Fresh or Frozen Corn (do not thaw completely if frozen)
  • 1 ½ cups Sharp Aged Cheddar Cheese, freshly grated (reserved ⅓ cup for topping)
  • 2 Tbsp Fresh Chives, finely snipped

Instructions:

  1. Preheat oven to 375°F (190°C). Grease a 9x13 inch baking dish generously with 1 Tbsp of reserved butter.
  2. Melt the remaining 2 Tbsp butter in a skillet over medium heat. Add the diced shallots and sauté until translucent and softened (about 4 minutes). Add garlic and thyme; cook for 1 minute until fragrant. Remove from heat and set aside to cool slightly.
  3. In a large mixing bowl, whisk together the flour, cornmeal, sugar, salt, and pepper until well combined.
  4. In a separate medium bowl, whisk the room-temperature eggs lightly. Gradually whisk in the whole milk and heavy cream until fully incorporated.
  5. Pour the wet ingredients into the dry mixture. Whisk gently until just combined, stopping the moment the streaks of flour disappear to avoid developing too much gluten.
  6. Gently fold the cooled aromatic mixture (shallots, garlic, thyme) into the batter. Then, fold in the corn, chives, and 1 cup of the grated Cheddar.
  7. Pour the batter into the prepared baking dish. Sprinkle the remaining ⅓ cup of Cheddar evenly over the top.
  8. Bake for 40 to 45 minutes. The edges should be golden brown and the center should be mostly set, with only a slight wobble remaining.
  9. Remove from oven and let the pudding rest for 5–10 minutes before serving. This allows the custard to finish setting.