Kentucky Derby Party: Corn Pudding

Below is a description of one of the many dishes I made for a Kentucky Derby-themed party last year. Go to the main post for details about the party, links to all the dishes I made, and a simple schedule to help you host your very own Derby party!
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Corn pudding isn't something I was familiar with before planning the menu for my Derby party. But after doing some research into some typical dishes from Kentucky, corn pudding kept on popping up as a Southern staple. So I figured this was a great opportunity to try a new-to-me recipe!

Excuse the photo of a half-eaten dish, but I was clearly not focused
on getting pretty pictures during this party. :)

If you're not familiar with corn pudding, it's basically sweet corn in a spoonable, custardy base. Some recipes (like this or this) use creamed corn in addition to whole corn, but the simpler recipe from chef Billy Parisi sounded like one where the pure corn flavor shines. I made this dish with frozen corn for ease in preparation, but I can imagine how much better it would with fresh corn cut straight from the cob!

Buen provecho,

Jacqueline

Corn Pudding, from Billy Parisi

Notes: The dish can be baked up to 1 hour ahead of time, keep warm covered in foil in a 225°F oven. Dish can be reheated in a microwave or oven (covered in foil and baked at 350° for 10-15 minutes or until warm).

Servings: 12

Ingredients

5 large eggs

3 TBSP cornstarch

¼ tsp ground nutmeg + more for garnish

¼ tsp ground white pepper

1 ½ tsp salt

¼ cup sugar

4 TBSP melted unsalted butter

2 cups whole milk

4 cups corn kernels, preferably cut fresh from the cob (if using frozen, rinse under warm water for 1-2 minutes; if using canned, drain from liquid)

Directions

1. Preheat oven to 375°F. Coat a 13x9" casserole dish with non-stick spray and set aside .
2. In a large bowl whisk together the eggs, cornstarch, nutmeg, pepper, salt, and sugar.
3. Add in melted butter and milk, and whisk until smooth.
4. Fold in the corn kernels and transfer the mixture to prepared casserole dish.
5. Bake for 50-60 minutes, or until lightly browned on top and firm in the center. The eggs may raise up the sides of the dish, but they will settle once the custard cools. Serve warm. 
6. Optional garnishes include ground nutmeg and chopped fresh parsley or chives.