Monday, February 13, 2012

Corn Pudding

This was my first attempt at corn pudding, and I must say I was quite pleased. Served alongside the Pulled Pork Sandwiches, it was a truly Southern-inspired Super Bowl feast. The pudding has a thick custard texture, which is complemented by the crisp taste of sweet corn and bell pepper, and a hint of spice. Topped with bread crumbs for a little crunch, and then green onion -- mostly for presentation's sake at the time, but actually paired very well with the flavors of the pudding. Hope you enjoy this comforting classic anytime; with either a big bowl on a cold winter day, or in the summer when fresh ears of corn are at the peak of their season.

* 28 oz. corn kernels (2-14 ounce good quality canned or 3-4 ears)
* 1 green or red bell pepper, diced
* 3 tablespoons granulated sugar
* 3 1/2 tablespoons flour
* 2 eggs, beaten
* 1 cup milk
* 1 cup heavy cream
* 2 tablespoons melted butter
* 1/2 teaspoon nutmeg
* 1 teaspoon salt
* 1/4 teaspoon freshly ground pepper
* Pinch cayenne 
* Optional topping: bread crumbs and/or grated cheddar cheese

* Preheat oven to 350 F.
* Whisk all wet ingredients and spices together in a bowl.
* Stir in corn, bell pepper, sugar, and flour.
* Pour into a baking dish, and bake for about 40 minutes, until the center is set and a toothpick comes out clean.
* After about 20 minutes, I sprinkled the top of the pudding with bread crumbs to give it a nice crunchy topping, and continued cooking. I think grated cheese would also be a delicious addition as well. If you add both, I would do a layer of cheese, then top with the bread crumbs.
* Once done baking, let cool for at least 20 minutes before serving.

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