Savory Corn Pudding
Rated 4 stars by 21 users
Category
Side Dish
Ingredients
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4 Tbsp butter
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1 cup sharp cheddar cheese, shredded
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1/2 cup scallions (4-5 scallions), diced
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1 large onion, diced
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1 medium bell pepper, diced
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1 large jalapeño, minced
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1 Tbsp kosher salt (see note)
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1 tsp paprika
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4 cups corn kernels, divided (thawed if frozen)
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4 eggs
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1/2 cup heavy cream
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1 Tbsp maple syrup
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1/2 cup cornmeal, finely ground
Directions
Preheat the oven to 350ºF.
Heat a large (12-inch) cast iron skillet over medium heat and add the butter. Once it’s melted, add the onion, bell pepper, jalapeño, salt, and paprika. Sauté, stirring occasionally, for 8-10 minutes or until softened and starting to brown. Stir in 2 cups of the corn and remove from the heat.
In a blender, purée the remaining 2 cups of corn kernels, eggs, bone broth, heavy cream, maple syrup and cornmeal until smooth.
Stir the puréed mixture into the skillet along with the scallions and cheddar cheese. Carefully transfer to the oven and bake for 25-35 minutes, or until the center is just set - It will take closer to 35 minutes if the skillet cooled before adding the puréed mixture, and closer to 25 if it was still hot - so set your timer based on that.
Allow to cool for 10-15 minutes before serving.
Recipe Note
- The 1 tablespoon measurement is based on using Diamond Crystal salt. If using sea salt or another fine salt, use half that amount
- Make ahead: You can dice all your veggies and store in the fridge up to 3 days ahead. If making the entire dish ahead of time, undercook it slightly so you can reheat it without overcooking it. It’s not easily transferred out of the cast iron skillet, so if making ahead it is better to cook it in a casserole dish for easier storing and reheating.
