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Prep Time: 20 Minutes Cook Time: 35 Minutes |
Ready In: 55 Minutes Servings: 8 |
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Good hot or cold! This corn casserole side dish is a cross between corn bread and pudding. It's moist and sweet and similar in texture to a spoon bread. I prefer this to traditional corn pudding as it is a bit firmer so you can slice it and it holds up well for a buffet supper. Another favorite way to enjoy it is to caramelize whole seeded plum tomatoes in a little bacon fat and serve those on top of a wedge of the corn pudding bread with a little bacon on the side. Ingredients:
3 tablespoons butter, melted, plus more for skillet |
1/2 cup cornmeal (white or yellow) |
1 -2 teaspoon sugar (depending on sweetness of corn) |
1 teaspoon baking soda |
1/2 teaspoon kosher salt |
1 1/2 cups buttermilk |
1/2 cup heavy cream |
4 large eggs |
3 cups fresh white corn kernels (from 4 to 6 ears) |
Directions:
1. Preheat the oven to 350°.
2. Butter a 9-inch iron skillet or a 7-by-11-inch baking dish.
3. Whisk together the cornmeal, sugar, baking soda, and salt in a large bowl.
4. Pulse the buttermilk, cream, eggs, and melted butter in a blender or food processor until smooth.
5. Add the corn and pulse a few more times (the mixture should be lumpy with visible kernels).
6. Whisk the buttermilk mixture into cornmeal mixture.
7. Pour into a prepared skillet or baking dish.
8. Bake 35 to 40 minutes, until the edges are golden brown and the center remains slightly jiggly.
9. Transfer to a rack to cool.
10. Serve warm or room temperature.
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