Recipe: Southern Corn Pudding

This is one of my favorite side dish recipes. It is put together easily like a casserole, but will come out with the consistency of a soufflé. In some parts of the south, it is made with a good bit more cornmeal and comes out a bit cakier - akin to British-style puddings. That version is commonly called "spoon bread" - more popular in the mid-Atlantic south. This version has a little more French Creole influence and is more popular in the deep south where I grew up. "Creamed corn" also derives from this dish.

Southern Corn Pudding

Ingredients

8 pieces of thick slab bacon, diced

1/2 of a large onion, diced

4 tbsp. unsalted butter (1/2 stick)

1 bunch of scallions, diced

6 cloves of garlic, minced

8 oz. of Gruyere cheese, grated

4 oz. of Parmesan cheese, grated

1 lg. package of frozen corn kernels (16 oz.), preferably sweet white corn

2 cans (12 oz. each) of yellow corn kernels, drained

1 cup heavy cream

2 cups whole milk

1/2 cup + 2 tbsp of all purpose flour

1/2 cup of sugar

4 tbsp corn meal

8 large eggs

1 tsp salt

1 tsp black pepper

1 tsp cracked red pepper

Directions

In a large skillet, cook the bacon in the unsalted butter over medium heat until the bacon begins to brown. Add the onion and cook until translucent and the bacon finishes browning. Remove from heat and set aside.

In a blender or large food processor, add the frozen corn, 1 cup of whole milk, and 1/2 cup of heavy cream. Blend at high speed until the mixture forms a creamy paste. Pour the mixture into a large mixing bowl, using a spatula to scrape out all of the corn mixture into the bowl.

Add all of the other ingredients to the mixing bowl, including the bacon and onion mixture cooked earlier (make sure all pan drippings go into the mixing bowl). Use a large whisk to mix all of the ingredients thoroughly, ensuring there are no lumps from the flour. Coat a large casserole dish with cooking spray and transfer the mixture from the bowl to the baking dish. Bake at 350 degrees for 50 - 55 minutes until the dish has risen about half an inch, is brown on top, and a knife inserted in the center comes out clean.

Makes 16 - 20 side dish servings.