Real Creamed Corn Pudding

Ingredients

• 0.1 teaspoon pepper black freshly ground
• 4 tablespoons butter divided ()
• 1 cup celery chopped
• 2.5 teaspoons kosher salt divided
• 0.5 cup crème fraîche sour
• 10  ears corn 
• 4 large eggs separated
• 2 cups onion chopped

Equipment

• bowl
• frying pan
• oven
• whisk
• measuring cup
• box grater

Directions

1. Using large holes on box grater, grateenough corn into large measuring cup toyield 4 generous cups of thick milky pulp.
2. Preheat oven to 425°F. Melt 2tablespoons butter in heavy large skilletover medium-low heat.
3. Add onions andcelery; sprinkle with 1/2 teaspoon coarsesalt. Sauté until tender but not brown, 10 to12 minutes. Scrape mixture into bowl.
4. Whisk egg yolks in large bowl 2minutes. Stir in corn mixture, onion mixture,crême fraîche, 1/8 teaspoon pepper, andremaining 2 teaspoons coarse salt.
5. Whiskegg whites in medium bowl until stiff butnot dry; fold into corn batter in 2 additions.
6. Place remaining 2 tablespoons butterin 10- to 12-cup cast-iron skillet or bakingdish.
7. Transfer to oven and heat until butterbegins to brown, about 4 minutes.
8. Brushbutter over inside of skillet.
9. Add pudding.
10. Bake pudding 15 minutes. Reduce oventemperature to 350°F.
11. Bake pudding untilset and golden, about 30 minutes longer.
12. Let stand 5 to 10 minutes before serving.