Roasted Corn Pudding

Roasted Corn Pudding
Yield: approximately 6 servings
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  1. 6 ears fresh corn, shucked
  2. 1 tablespoon canola oil
  3. 1⁄2 cup finely chopped yellow onion
  4. 1 tablespoon seeded minced fresh jalapeño pepper
  5. 1 1⁄4 cups whole milk
  6. 1 cup heavy whipping cream
  7. 1 tablespoon plain white cornmeal
  8. 1 teaspoon cornstarch
  9. 2 teaspoons sugar
  10. 1⁄2 teaspoon salt
  11. 1⁄4 teaspoon ground black pepper
  12. 4 large eggs
  13. 3 tablespoons unsalted butter, melted
  14. 2 tablespoons chopped fresh thyme
  1. Preheat oven to 425°.
  2. 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°.
  3. 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.
  4. 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.
  5. Bake until set, approximately 24 minutes. Let stand 10 minutes before serving.
Taste of the South


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