Brown Butter Corn Pudding
January 21, 2022 | By Jeremy Scheck | 1 Comment
This is based on a pretty ubiquitous classic recipe, with a few flavor enhancements to make it feel extra special. To keep it totally classic, you can skip browning the butter, the red pepper flakes, and the rosemary, but if you add them, you’ll be glad!
Brown Butter Corn Pudding
Ingredients
- 1 stick (8 tablespoons / 113g) unsalted butter
- 1 package (8.5 oz) jiffy corn muffin mix
- 1 can (about 15 oz) whole kernel sweet corn, drained
- 1 can (about 15 oz) sweet corn "cream style"
- 1 cup (8oz / 226g) sour cream (NOT low fat)
- Kosher salt (to taste)
- 1/2 teaspoon red pepper flakes (could be regular or Aleppo)
- 2 large eggs
- 2-3 sprigs fresh rosemary
Instructions
- Preheat the oven to 375° F (regular) or 350° F convection. Grease an 8"x8" square baking dish.
- In a small skillet or saucepan, add the butter. Melt the butter over medium/medium low heat. Continue cooking for a few minutes (whisking constantly so nothing burns or boils over), until the milk solids in the butter (the little white flecks) toast and become golden-brown. It'll take a 3-5 minutes (give or take), and it is normal for it to bubble up a lot. When the milk solids become golden brown, immediately take off the heat and pour into a separate bowl.
- Mix the Jiffy mix with the drained whole corn kernels, the cream style corn, and sour cream. Depending on the brand of corn you use, you may need to add salt. Taste for salt before adding the eggs, keeping in mind that the butter and eggs will dilute the salt flavor a bit more. Add in the red pepper flakes.
- Mix in the eggs and brown butter (now a bit cooled off). Pour the mixture into the greased baking dish. Top with fresh rosemary, and bake around 35 minutes, or until golden brown, puffed (in the middle too), but still slightly jiggly. Let cool 5-10 minutes before serving.
Jeremy Scheck spent high school perfecting his signature cupcakes, making quiches and coffee cake by the dozen at a local bakery, and teaching cooking demonstrations at Williams-Sonoma. As a 10th grader in 2016, he began documenting his favorite recipes on a blog called The After School Bakery. In college, Jeremy learned to make 50 gallons of ice cream in the food science lab, how to prune grape vines in the teaching vineyard, the best way to milk a cow in Northern Italy, and why film photography is an art worth saving. As a sophomore in 2020, he traded blog photos for video and became a TikTok culinary sensation. Jeremy has been featured on the Today show, The Washington Post, Bloomberg, BBC Radio, People, and Access Hollywood, among others. Jeremy is a graduate of Cornell University with a double major in Spanish and Italian, and significant coursework in food science. He lives in Brooklyn, NY. Learn more about Jeremy.
Hi, Jeremy! I made this today and followed your recipe with the only variation being that I had salted butter and used it, then I didn’t add any more salt. The butter took longer to brown than I expected and then the pudding as a whole took longer to cook—like 15 minutes extra at least to get brown. I would have preferred it browner, but feared overcooking the inside—if that’s even possible. I have made many variations of this dish through the years but wanted to taste the browned butter and rosemary. It turned out very nice and I will definitely make it again.
I saw many comments to have you add green chilis or jalapeños and cheese, but to me, that’s a completely different corn dish. This is lovely exactly as written! I was already making potato soup today and this was great along with it. Thank you for sharing!