Chef John Folse's Southern Corn Pudding - WAFB 9 News Baton Rouge, Louisiana News, Weather, Sports

Southern Corn Pudding

Prep Time: 1 Hour
Yields: 6 Servings

Comment:

Although I love to use 6–7 ears of fresh Silver Queen corn when in season, there is no reason not to enjoy this southern corn pudding all year long. Simply use canned corn in the place of corn ears. When using fresh corn, make sure to grate one ear on the large holes of a box grater to create a cream corn. Don't forget also to scrape any remaining milk or kernels from the cobs using the back of a butter knife. I recommend allowing the dish to rest about 15 minutes prior to serving for best flavor and texture.

Ingredients:

2 and 1/2 cups canned whole kernel corn
1 cup canned cream corn
1 tbsp vegetable oil
4 slices bacon, cut into ¼-inch pieces
1/4 cup melted butter
2/3 cup heavy whipping cream
1/4 cup minced red bell pepper
salt to taste
1 tsp sugar
1/4 tsp cayenne pepper
1 and 1/3 cups whole milk
5 large eggs, room temperature
1 and 1/2 tbsps corn starch
1/4 cup thinly sliced green onions

 Method:

Place oven rack in center position and preheat oven to 350 degrees F. Grease an 8-inch square baking dish or skillet and set aside. Select a roasting pan with a 2-inch lip and cover bottom of roasting pan with a dish towel. Place baking dish or skillet into roasting pan and set aside. In a saucepot, bring 1 gallon of water to a rolling boil. In a large skillet, heat vegetable oil over medium-high heat. Add bacon and cook until crispy and browned. Remove bacon, drain on paper towels and set aside. Remove all but 1 tablespoon pan drippings then add butter to skillet. Add whole kernel corn and cook 10–12 minutes, stirring occasionally. Add cream corn, bring to a simmer and cook 5 additional minutes, stirring often. Stir in cream, bell pepper, cooked bacon, salt, sugar and cayenne pepper and continue to cook until mixture has thickened and a spoon leaves a trail when dragged onto the bottom of the pan, about 5 additional minutes. Transfer the corn mixture into a medium bowl, whisk in milk to cool corn slightly then blend in eggs and corn starch until thoroughly combined. Pour mixture into the prepared baking dish resting in the roasting pan. Garnish with green onions. Place the pan into oven and carefully pour the boiling water into the roasting pan around baking dish or skillet until water reaches halfway of the side. Bake corn pudding 30–40 minutes or until top is lightly browned in spots and center is set but still soft. Remove baking dish from water bath, cover and allow to rest a minimum of 15 –20 minutes prior to serving, allowing the pudding to firm up.

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