When a recipe involves cornmeal, things get personal. I read a comment string on a cornbread recipe yesterday where regional interests were lobbing verbal grenades about “real” this and that and the “right” way and the “wrong” way and, funnily, everyone had a different perspective on what the “real” and “right” way is. Cornmeal strikes at home cooking chords like nothing else. I always feel like I’m treading on hallowed ground and tinkering with emotions when I cook with corn or cornmeal.
Yet, I set about this recipe with little guidance and zero allegiance to tradition. I apologize from the outset.
I had amazing corn pudding at a friend’s house, and wanted to make something similar. I looked at three or four recipes, and nothing led in a direction that suited me or the things hanging out in my pantry or fridge. I grabbed a few things and then started optimizing the convenience factor. This recipe uses canned corn, way too much high fat greatness, and a blender. And the result is a mushy, happy, sweet corn dream. You may wonder why I used corn starch. I avoided using “cream style corn” in this particular recipe, though I often use it in cornbread. I’m not opposed to the concoction, I simply wanted to use whole ingredients like cream instead of whatever in the world is in that particular glorious can. So, I essentially made creamed corn in the blender with a few other additions. The result is slightly like undercooked (though it is not undercooked at all), cheesy cornbread. If you are used to an eggy version, this is the child of that style and standard cornbread…with cheese.I love it. I will make it often. It might not hold up to anyone’s long held beliefs of what corn pudding should be. But I have it in heavy rotation at my house, and everyone is smiling.
Use a blender and this comes together in a snap. If you don’t use a blender, the cream cheese might not mix in well. I highly recommend a blender.
Also, don’t try to bake this in a smaller pan to get a thicker result. Use a 9″ x 13″ pan, or the only result you will get is a totally undercooked middle.
Can you use fresh corn? I suspect so, but I haven’t tried. See the bit about convenience above. Plus, I just like canned corn. I always have. Like black beans, I find it to be a reliable staple.
|Corn Pudding|| |
- 3 eggs
- 4 ounces cream cheese, softened
- ¾ cup heavy whipping cream
- ⅓ cup corn meal
- ¼ cup cornstarch
- ¼ cup brown sugar
- 1½ teaspoons baking powder
- ½ teaspoon salt
- 3 cans corn, drained, divided use (15 ounce cans or 11 ounce steam packed, see note)
- 1 cup shredded cheddar cheese
- Preheat oven to 400 degrees.
- In the pitcher of a blender, combine the eggs, cream cheese, heavy whipping cream, cornmeal, corn starch, brown sugar, baking powder, salt and one can of corn. Blend until the liquid ingredients are smooth and corn is chopped but still visible, about 15 seconds.
- In a greased 9” x 13” glass baking dish, combine the remaining two cans of corn with the shredded cheese. Pour the liquid from the blender over the corn and cheese and stir gently to combine and distribute.
- Bake until the top is dry and no longer jiggles, about 35 minutes. To test doneness, insert a sharp knife in the middle of the dish. It should come out only wet, but clean.
- Allow to cool for five minutes and serve.
This dish is best served immediately after the 5 minute cooling period.
About canned corn: I used Green Giant Steam Crisp which comes in 11 ounce cans. This comes packed in less water than typical corn, but the amount of corn is similar enough to be interchangeable with other brands. So, you may use a standard (15 ounce) can, but just be sure to drain off the excess liquid. Also, I used one can of white shoepeg corn and two cans of yellow corn. Put yellow in the blender, and one shoepeg and one yellow in the baking dish with the cheese. You may use all yellow in this recipe if you cannot find the white shoepeg, as long as you use three cans in total.