Southern Corn Pudding

Ingredients

• 4 tablespoons unsalted butter
• 1 whole medium yellow onion
• 3 cups fresh corn kernels (about 4-5 ears) or frozen corn, thawed
• 1 cup whole milk
• ½ cup heavy cream
• 4 whole large eggs
• ¼ cup cornmeal (yellow, polenta-style)
• 2 tablespoons all-purpose flour
• 1 tablespoon granulated sugar
• 1 teaspoon kosher salt
• ¼ teaspoon freshly ground black pepper
• ½ cup sharp cheddar cheese, finely shredded
• 1 teaspoon fresh thyme leaves

Instructions

1. 1

   Position an oven rack in the center of your oven and preheat to 350°F. Lightly brush a 9-by-13-inch baking dish with 1 tablespoon of the unsalted butter.

2. 2

   Dice 1 medium yellow onion into 1/4-inch pieces, keeping them uniform so they cook evenly. Set aside.

3. 3

   Set a 10-inch skillet over medium heat. Add the remaining 3 tablespoons of unsalted butter and let it melt, swirling the pan so it coats evenly, about 1 minute.

4. 4

   Add the diced onion and sauté until it turns soft and translucent with just a hint of gold at the edges, about 4-5 minutes. You should smell sweet onion aroma filling the kitchen—this means the natural sugars are caramelizing. Remove from heat.

5. 5

   In a large mixing bowl, combine 3 cups of fresh corn kernels (or thawed frozen corn) with the sautéed onions and butter from the skillet. Stir to combine.

6. 6

   Pour 1 cup of whole milk and 0.5 cup of heavy cream into the bowl with the corn mixture. Whisk gently to combine.

7. 7

   In a separate small bowl, crack 4 large eggs and whisk them together until the yolks and whites are fully combined and the mixture is slightly pale, about 30 seconds. Pour the eggs into the corn mixture and stir well to incorporate.

8. 8

   In a small bowl, whisk together 0.25 cup of cornmeal, 2 tablespoons of all-purpose flour, 1 tablespoon of granulated sugar, 1 teaspoon of kosher salt, and 0.25 teaspoon of freshly ground black pepper. Sift this dry mixture directly into the corn mixture and fold gently with a spatula until just combined—do not overmix, or the pudding will be tough.

9. 9

   Fold in 0.5 cup of finely shredded sharp cheddar cheese and 1 teaspoon of fresh thyme leaves until evenly distributed.

10. 10

    Pour the entire mixture into the buttered 9-by-13-inch baking dish, using a spatula to scrape every bit into the dish and spread it level. The mixture should reach about halfway up the sides of the dish.

11. 11

    Place the baking dish in the preheated 350°F oven. Bake for 35-40 minutes, until the top is golden brown and a thin wooden skewer or toothpick inserted into the center comes out with just a few moist crumbs clinging to it—the pudding should jiggle slightly when you gently shake the pan, but not slosh around. This texture is what makes it 'pudding' rather than a firm casserole.

12. 12

    Remove the corn pudding from the oven and let it rest on the counter for 5 minutes—this allows the custard base to set slightly and makes serving easier. The edges will pull away slightly from the dish.

13. 13

    Serve warm, spooning directly from the baking dish onto individual plates. The pudding will have a creamy center and a light, custardy texture that's pure Southern tradition.

Tools you’ll need

• 9-by-13-inch baking dish
• 10-inch skillet
• large mixing bowl
• small mixing bowl
• whisk
• rubber spatula
• small sifter or fine-mesh strainer
• wooden skewer or toothpick
• oven thermometer (optional but recommended)

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