Having lunch with my parents last weekend, my Dad mentioned that he hadn’t had a corn pudding in a long time. My grandmother, Myne, used to make them regularly — it’s a Southern thing. Scott, however, had never had corn pudding before — he’s from Minnesota — and apparently, it’s not a Midwest thing. He was dubious to say the least. A pudding with corn in it? He thought it sounded gross. Um, no. It’s fabulous!
This isn’t my grandmother’s recipe, but it’s based on the same principles — removing the corn kernels from the cob and then scraping the cob with the back of a knife to get all the corn-milk out of them.
Then adding a simple custard of eggs and milk . From there you can dress it up however you like… This corn pudding has chopped roasted hatch chiles, shredded Monterey Jack cheese and crispy bacon to add more flavor and depth. YUM!!!
This recipe works as either one big casserole to serve family-style or in individual ramekins. I’m always a sucker for “individual” dishes, so I went that route. I sprinkled them with a bit of reserved bacon and cheese before baking them in a hot water bath. The individual ramekins take about 30-40 minutes, a casserole will take a little longer — just until the center doesn’t jiggle too much and the top is puffed and light.
I took a few photos of the finished product and then brought two ramekins to my next door neighbor for her opinion. She gushed! “Sweet, but not too… delicious flavors, loved the bacon, cheese and chiles. A winner!” So far, so good.
Still – it was Scott I was worried about. He rolled his eyes and sighed when he saw them – he knew he wasn’t getting out of this. So, with a spoon in hand, he dug in, tasted and said, “Wow! It’s not what I was expecting!” Another bite, “It’s really good.” He finished the dish, “You need to make this for Thanksgiving!” V-I-C-T-O-R-Y!!!
To my Dad: Corn pudding is coming…
- 3 fresh ears of corn
- 1/2 cup green chiles (preferably fire roasted), peeled, seeded and chopped
- 1/4 cup sugar
- 3/4 teaspoon kosher salt
- 4 thick cut slices of bacon, cooked & diced
- 2 eggs
- 2 cups milk
- 1 cup shredded monterey jack cheese
- Preheat the oven to 350°. Spray a baking dish or individual ramekins with vegetable spray and set inside a larger baking pan with at least 2" sides.
- Shuck the corn cobs, removing the silk and using a sharp knife, cut the kernels off the cobs and transfer to a large bowl. Hold a corn cob over the bowl and run the back of the knife along the corn cobs to scrape out extra milk and flesh. Add the chiles, sugar and salt and mix to combine.
- In a small bowl, whisk together the eggs and milk and transfer to the corn mixture. Add 3/4 of the bacon and cheese and stir to combine. Pour the corn mixture into the baking dish or ramekins and top with remaining cheese and bacon.
- Add hot water to the larger baking pan so that it reaches about halfway up the outside of the corn pudding dish.
- Bake for 40-50 minutes for a single large casserole and 30-40 minutes for individual ramekins.