Corn Pudding

• 2 pounds frozen yellow corn, thawed & drained

• 3 tbsp maple syrup

• 6 large eggs

• 1/2 cup milk

• 3 tsp kosher salt

• 1/4 tsp cayenne pepper

• 1/4 cup all-purpose flour

• 1 tsp baking powder

• 1 1/2 cups heavy cream

• 1/2 melted butter, divided.

1. Preheat oven to 350°. Line a rimmed baking sheet with a silicone pad. Place 8x11 baking dish on the pad. This slows down the cooking process and produces a more delicate texture in the pudding.

2. In blender add corn, maple syrup, eggs, milk, kosher salt, cayenne pepper, flour and baking powder. Combine with spatula to push down the dry ingredients. Then pulse mixture until it comes together, then increase speed to high and blend until completely smooth, 2 to 3 minutes. Transfer corn mixture to a mixing bowl and using a spatula mix in cream and 2/3 of the butter.

3. Grease 8x11 baking dish with remaining butter. Pour batter into baking dish. Bake in preheated oven on the baking sheet until pudding is browned and set, 60-75 minutes.

Chef John's Creamy Corn Pudding