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Tasty Savory Corn Pudding

Tasty Savory Corn Pudding

1 T. butter
1 c. finely chopped onion
3 c. fresh corn kernels (6-8 ears)
1 chopped red bell pepper
1 fresh jalapeno, seeded and finely chopped
1 T. chopped fresh thyme
¼ c. finely ground white or yellow cornmeal
2 T. flour
1 T. sugar
1 t. cornstarch
Kosher salt/black pepper
1 ¼ c. whole milk
1 c. heavy whipping cream
4 eggs

  1. Preheat oven 350.
  2. In 10” cast-iron skillet, melt butter.
  3. Add onion and stir frequently, until tender.
  4. Add corn, bell pepper, jalapeno, and thyme. Cook, stir occasionally. Remove from heat.
  5. In large bowl, whisk together cornmeal, flour, sugar, cornstarch, salt and pepper.
  6. In medium bowl, whisk together milk, cream and eggs.
  7. Stir milk mixture into cornmeal mixture until combined.
  8. Spread cornmeal mixture into onion mixture in skillet.
  9. Bake until lightly browned and wooden pick inserted in center comes out clean, 40-45 minutes.
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