Sunday, December 17, 2017

Corn Pudding

A mix of tender frozen and creamy corn, baked in a savory egg custard.
A mix of tender frozen and creamy corn, baked in a savory egg custard.

Corn Pudding

Corn Pudding suffers a similar identity crisis as corn casserole. What defines it is most often what you grew up with and nobody makes any of it the same way.

What some folks call corn spoon bread, others call corn casserole... and vice versa. What some call corn casserole, yet others call corn pudding... and vice versa. It's kinda like that whole potatoes au gratin versus scalloped potatoes. Or what really is a po'boy, what makes up Comeback sauce, or the ingredients for a real southern cornbread. For me, when we're talking about corn pudding, I think of a corn-based, savory egg custard... with lots of eggs.

Sometimes I work on a recipe multiple times before I strike where I want it to be, and this is one of those instances. I've been through many iterations of corn pudding, playing around with multiple revisions on number of eggs, types of corn, sugar or no sugar, heavy cream or milk and how much, before settling happily right here. It's downright delicious but simple. There's really not much to it - just mix, pour and bake really - and since it's Christmas, a little bit of Maker's Mark is a nice addition, though completely optional.

I like to use a blend of tender, frozen corn with canned cream corn, which The Cajun loves. If you happen to have home-canned versions of either or both of them, all the better!

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Recipe: Corn Pudding

©From the Kitchen of Deep South Dish
Prep time: 10 min
Cook time: 55 min
Total time: 1 hour 5 min
Yield: About 6 to 8 servings

  • 5 large eggs, at room temperature
  • 1/2 cup half and half, at room temperature
  • 1/4 cup self-rising flour
  • 1/3 cup unsalted butter, melted and slightly cooled
  • 1 tablespoon bourbon, optional
  • 3 cups frozen corn, thawed
  • 2 (14.75-ounce) cans cream-style yellow or white corn
  • 2 tablespoons packed light brown sugar
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 teaspoon cayenne pepper (or Creole or Cajun seasoning), or to taste

Preheat oven to 400 degrees F. Butter a 2 quart casserole dish; set aside. Beat eggs with half and half in a large bowl, whisk in flour, a little at a time until fully incorporated. Quickly whisk in melted butter and add bourbon if using. Fold in corn, add sugar, salt, pepper and cayenne or Cajun seasoning; mix until blended. Transfer to prepared baking dish. Bake uncovered for about 45 to 55 minutes, or until set and golden brown on top. Let rest 10 minutes before serving.

Cook's Notes: For a little extra heat, stir in 1/8 cup minced jalapeno or chopped green chilies. Top with 1/2 cup shredded Parmesan or your favorite cheese, if desired.


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Check These Recipes Out Too Y’all!

Winter Skillet Creamed Corn
Classic Corn Casserole
Corn Spoon Bread
Posted by on December 17, 2017

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