Honey-Cinnamon Sweet Corn Pudding

This baked corn pudding folds fresh kernels with honey, cinnamon, and a touch of masa into a softly set custard. It echoes Ash Water on the Maize, where alkali-steeped maize and the metate shaped Valley of Mexico hearths before dawn.

Serves 4

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Ingredients

• 4 cups fresh corn kernels
• 2 cups whole milk
• 1/3 cup honey
• 2 tsp ground cinnamon
• 3 eggs
• 1/4 cup corn masa harina
• 1 tsp vanilla extract
• 1 tsp lime zest
• 1/4 tsp kosher salt
• 2 tbsp unsalted butter

Instructions

1. 1Preheat oven to 350°F and lightly butter a 2-quart baking dish. In a blender, combine corn kernels with milk, honey, cinnamon, eggs, masa harina, vanilla, lime zest, and salt. Blend until mostly smooth.
2. 2Stir in remaining whole corn kernels and pour mixture into prepared baking dish. Dot surface with small pieces of butter.
3. 3Bake 35-40 minutes until the center is just set and the top is lightly golden. The pudding should still have a slight jiggle.
4. 4Remove from oven and let rest 10 minutes. Serve warm, drizzled with extra honey and a light dusting of cinnamon if desired.