Active Time

　　10 min

　　Total Time

　　1 1/2 hr

　　In this golden casserole (which you'll find on many Pennsylvania Dutch tables), a buttermilk custard rises to the top while the chewy, toasty corn sinks to the bottom, resulting in a two-layered pudding. The packaged sweet corn—frequently called by its most common brand name, Cope's corn—is slowly dried so that its natural sugars caramelize, a centuries-old Native American preservation method. Recipes usually call for grinding the corn, but the whole kernels impart a coarser texture that we love.

Ingredients

　　1 (7 1/2-ounces) package Cope's corn (toasted dried sweet corn)

　　4 cups whole milk

　　1 cup well-shaken buttermilk (not powdered)

　　4 large eggs, lightly beaten

　　1/2 stick unsalted butter, melted and cooled

　　2 tablespoons sugar

　　2 tablespoons all-purpose flour

Step 1

Step 2

Step 3

What to drink:

Step 4

　　Gewürztraminer '05

　　Cooks' note:

　　Corn pudding can be made 3 hours ahead. Reheat, covered, in a 300°F oven.