Real Creamed Corn Pudding

1. 1

   Using large holes on box grater, grate enough corn into large measuring cup to yield 4 generous cups of thick milky pulp.

2. 2

   Preheat oven to 425u00b0F. Melt 2 tablespoons butter in heavy large skillet over medium-low heat. Add onions and celery; sprinkle with 1/2 teaspoon coarse salt. Saute until tender but not brown, 10 to 12 minutes. Scrape mixture into bowl.

3. 3

   Whisk egg yolks in large bowl 2 minutes. Stir in corn mixture, onion mixture, creme fraiche, 1/8 teaspoon pepper, and remaining 2 teaspoons coarse salt. Whisk egg whites in medium bowl until stiff but not dry; fold into corn batter in 2 additions.

4. 4

   Place remaining 2 tablespoons butter in 10- to 12-cup cast-iron skillet or baking dish. Transfer to oven and heat until butter begins to brown, about 4 minutes. Brush butter over inside of skillet. Add pudding.

5. 5

   Bake pudding 15 minutes. Reduce oven temperature to 350u00b0F. Bake pudding until set and golden, about 30 minutes longer. Let stand 5 to 10 minutes before serving.

No additional tips available.