12 Large ears Corn, shucked*
3 Tbs Butter, divided
1 Cup Chopped onions
1 Cup Chopped shallots
1 Cup Chopped celery
1 tsp Kosher salt
4 Large Eggs, divided
½ Cup Sour cream
1/8 tsp Fresh ground black pepper
Preheat oven to 425 degrees.
Place the corn into a food processor and pulse into a thick pulp, yielding 4 cups. Melt 1 tablespoon of butter in a skillet over medium-low heat and add the onions, shallots and celery. Season with a pinch of salt and sauté until tender.
In a large bowl, whisk the egg yolks well. Then stir in corn pulp, onion mixture, sour cream, salt and pepper. In a separate bowl, whisk egg whites until stiff and fold into the corn batter gradually.
Place remaining butter in a large cast iron skillet** and transfer to oven until butter begins to brown. Brush the butter over the inside of the skillet and then add the complete pudding batter.
Bake pudding for 15 minutes. Reduce oven temperature to 350 degrees and bake for an additional 30 minutes or until the pudding is set and golden brown. Let stand 5 minutes before serving.
*Substitute 4 cups of thawed frozen corn.
**Or a baking dish