Roasted Corn Pudding
Yield: approximately 6 servings
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- 6 ears fresh corn, shucked
- 1 tablespoon canola oil
- 1⁄2 cup finely chopped yellow onion
- 1 tablespoon seeded minced fresh jalapeño pepper
- 1 1⁄4 cups whole milk
- 1 cup heavy whipping cream
- 1 tablespoon plain white cornmeal
- 1 teaspoon cornstarch
- 2 teaspoons sugar
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon ground black pepper
- 4 large eggs
- 3 tablespoons unsalted butter, melted
- 2 tablespoons chopped fresh thyme
- Preheat oven to 425°.
- Cut corn kernels from cobs; reserve 2 cobs. Drizzle a large rimmed baking sheet with canola oil. Place in oven until hot, approximately 5 minutes. Carefully spread corn kernels, onion, and jalapeño in an even layer on prepared pan. Bake until corn is lightly browned, approximately 8 minutes, stirring occasionally. Spoon corn mixture into a 10-inch wide, 1 1⁄2-inch deep cast-iron skillet. Set aside. Reduce oven to 325°.
- In a medium saucepan, combine milk and cream. Break reserved corn cobs in half; add to pan. Bring to a simmer over medium heat. Reduce heat to medium-low; simmer 10 minutes. Discard corn cobs.
- In a medium bowl, stir together cornmeal, cornstarch, sugar, salt, pepper, and eggs. Whisk in warm cream mixture, melted butter, and thyme. Pour over corn mixture in skillet.
- Bake until set, approximately 24 minutes. Let stand 10 minutes before serving.
Taste of the South https://www.tasteofthesouthmagazine.com/