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.