This corn pudding is a creamy, summertime favorite with a touch of spice from the peppers. Some corn pudding recipes call for a lot of sugar. If that is what you are looking for, this is not the right recipe. Instead, this savory version allows the sweetness of the corn to shine through with just 2 tablespoons of added sugar. This can be a hearty side dish, or a meal all on its own.
Savory Corn Pudding with Peppers
This southern staple is creamy with a touch of spice from the peppers.
Ingredients
- 3 tablespoons all-purpose flour
- 2 tablespoons granulated sugar
- 2 teaspoons baking powder
- 1 teaspoons fine sea salt
- 6 large eggs
- 2 cups heavy cream
- 1/2 cup unsalted butter melted and cooled
- 2 tablespoons olive oil
- 4 cups fresh corn kernels from 4-6 ears
- 1/2 cup chopped sweet onion from 1 small onion
- 1 jalapeno pepper, finely chopped (or bell pepper to omit spice)
- 1 tsp smoked paprika
Instructions
- Preheat oven to 350°F.
- Stir together flour, sugar, baking powder, and salt in a small bowl.
- Whisk together eggs, cream, and melted butter in a medium bowl.
- Heat olive oil in a large skillet over medium-high heat until it shimmers. Add corn, onion, and pepper and cook until onion is softened, about 5 minutes. Stir in 1 Tsp. paprika. Remove from heat, and let cool slightly, about 5 minutes.
- Stir flour mixture and corn mixture into egg mixture until just mixed then spoon into a 3-quart baking dish. Bake in oven until set and golden brown, about 40-60 minutes. Let stand 5 minutes before serving.
