Southern Corn Pudding
Jay Varga (The JDK Group)
Growing up, we had all the staples of a traditional holiday meal, but my grandmother always made corn pudding as a side dish. Sweet and creamy, this side dish was always a perfect addition to our holiday meals. Nowadays, after I bake the corn pudding, I like to drizzle the top of the dish with hot honey to bring a little heat to the sweetness.
YIELD
12
INGREDIENTS
¼ cup granulated sugar
3 T all-purpose flour
2 tsp baking powder
1½ tsp salt
½ tsp cayenne pepper
6 eggs
2 cups heavy whipping cream
½ cup unsalted butter
1 tsp vanilla
6 cups fresh corn kernels
METHOD
1. Mix the first 5 ingredients together until well combined. This is your dry mix.
2. Let the butter soften and mix with eggs, heavy cream, and vanilla
3. Slowly add your dry mix to your wet mix and whisk until a batter forms.
4. Fold in your fresh corn kernels.
5. Bake at 350°F for 35 to 45 minutes or until formed in the center.
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Happy Holidays!