It's November, the eating-est month of the year. In celebration of the approaching Thanksgiving holiday, we'll spend the month offering up recipes that would make nice, change-of-pace additions to your big meal. Today's recipe, from, would make a hearty side dish. It was originally printed in Bon Appetit magazine in November 2009.


10 to 12 large ears of corn, shucked

4 tablespoons (1/2 stick) butter, divided

2 cups chopped onions

1 cup chopped celery

2 1/2 teaspoons coarse kosher salt, divided

4 large eggs, separated

1/2 cup creme fraiche or sour cream

1/8 teaspoon freshly ground black pepper


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

Preheat oven to 425 degrees. 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.

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.

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.

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

Makes 10-12 servings.