From Backstreet Kitchen: Seasonal Recipes From Our Neighborhood Cafe, by Tracy Vaught and Hugo Ortega.
This has been part of the menu for at least 20 years as the side to the Backstreet classic Red Corn Chicken Enchiladas. The following recipe is for a large Corn Pudding to serve family-style, the way we offer it on our Thanksgiving and Christmas to-go menus. – Tracy Vaught and Hugo Ortega
7 cups fresh corn kernels
2 whole eggs
2 whole eggs, separated
2 cups heavy cream
1 Tablespoon granulated sugar
½ teaspoon coarse kosher salt
½ teaspoon freshly ground black pepper
¼ teaspoon ground nutmeg
Pinch ground cinnamon
4 Tablespoons unsalted butter, melted, cooled
Place corn kernels in a large saucepan and add enough water to barely cover, about ½-inch above. Place over medium-high heat and bring to a boil. Leave boiling until tender, about 15 minutes more. Remove from heat, strain and cool completely.
Meanwhile, preheat oven to 325˚F. Lightly spray a 3-quart baking dish and set aside.
Place eggs and yolks, heavy cream, sugar, salt, black pepper, nutmeg, cinnamon and ½ amount of corn kernels in the blender and process to a smooth consistency, about 5 minutes. Process corn mixture in the blender until light and airy. The mixture should resemble the texture of a fruit smoothie. Transfer to a large bowl and add the remaining corn kernels and melted butter. Mix to combine.
In a separate clean bowl, beat the egg whites to soft peaks. Fold into corn mixture. Transfer mixture into prepared baking dish. Place baking dish in a large roasting pan and add enough water to fill ¾ of the way. Cover and place in oven (see note below). Bake in water bath for 1 hour and 30 minutes, or until a toothpick inserted in the center comes out clean. Remove from oven, uncover, and return to oven for an additional 15 to 20 minutes to lightly brown the top. Serves 8.
Note: To bake, place a sheet pan over the roasting pan. Do not use aluminum foil to cover because it entraps the air and will cause the corn pudding to puff up.