Sweet Kula Corn Pudding

This exquisite dish is featured in Chef Tylun Pang's new cookbook, "What Maui Likes to Eat."


corn puddingRecipe by: Chef Tylun Pang

Yields: 6 servings


  • 6 ears fresh Kula sweet corn (or the freshest corn you can buy)
  • 2 Tbsp. finely diced Kula onions (or local sweet onions)
  • 1/2 c. grated Parmesan cheese
  • 2 Tbsp. butter
  • 2 c. heavy cream;
  • 1 c. milk; 6 whole eggs
  • 1⁄2 c. cornmeal
  • 1 tsp. salt
  • 1⁄4 tsp. white pepper
  • 1 ⁄8 tsp. Nutmeg

Technique: Preheat oven to 350°. Shuck the corn, saving the husks to use as natural muffin cups. With a coarse grater, grate the kernels from cob. Dice onions. Grate Parmesan cheese. Heat the butter in a frying pan over medium heat. Sauté the onions in the butter until they have softened; add grated corn and continue to sauté on moderate heat another 3 minutes.

Whisk cream, milk, eggs, and cheese together in a mixing bowl. Add this to the corn mixture, stirring constantly over low heat. Gradually add cornmeal, salt, pepper, and nutmeg. Continue cooking and stirring for another 1? minutes. Spray a 6-cup muffin tin with nonstick spray and line the cups with the saved cornhusks. Divide the batter evenly among the cups. Bake at 350° approximately 20 minutes or until the tops are nicely browned and the centers of the muffins are no longer liquid. (Test with toothpick.)




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