Spicy Corn Pudding

IMG_2652I endeavor to perfect my corn pudding recipe every few years.  The quest began when I first moved to Brooklyn in the 90s.  Back then, there was only one fancy restaurant in my immediate neighborhood.  It was called The New Prospect Cafe and it was on Flatbush Avenue, across the street from where the Jamaican Patty place used to be.  With its small seasonal menu, it was a harbinger of Brooklyn’s culinary future.  When I could scrape together enough money to eat there, I liked to order their catfish entrée because they served it with a side of corn pudding.  I was obsessed with this corn pudding.  They would not let me order it by itself, no matter how much I begged, but I did harass them into giving me the recipe….or rather a list of ingredients that were in it.  When I tried to make it at home it did not turn out at all like theirs.  My obsession grew.  I flipped through the index of every cookbook that I owned and through the summer issues of the hundreds of cooking magazines that I still hoard looking for corn pudding recipes.   This was, obviously, before the internet made this sort of research easy.  I came up with three recipes and tried them all.  By far the most delicious recipe included a wide variety of ingredients that I just do not eat..like canned cream of corn soup.  I was discouraged.

IMG_2660In 2011 I decided to try making corn pudding again and using the magic of the internet was able to find a recipe that worked beautifully.  The 2011 corn pudding involved thyme, leeks and yellow bell pepper and it you can find it a this link.  These days I’m making a spicy corn pudding and I’m totally thrilled with it.IMG_2665I’m back on a corn pudding kick again because my farmshare is sending us corn every week and I’m a bit behind in eating it all up.  Corn pudding is a good way to use up corn that has passed its sweet and glorious prime.  My cat, Hazel, is wild about corn.  Weirdly, he particularly likes to stalk, attack and nibble on the corn silk.IMG_6519SPICY CORN PUDDING

  • 9 Tablespoons butter plus an additional tablespoon of butter or bacon grease
  • 2 small or 1 large onion
  • 2 cloves garlic minced
  • a handful of cilantro leaves, chopped
  • 2-3 jalapeño peppers
  • 4 or 5 ears corn, husked
  • 3/4 cups heavy cream
  • 1/4  cup and 2 Tablespoons flour (I use bob’s red mill gluten-free all-purpose flour)
  • salt to taste
  • cayenne pepper to taste
  • black pepper to taste
  • 8 large eggs
  1. Heat 1 Tablespoon of the  butter or bacon grease in a skillet and saute the onions over medium heat until they are soft and beginning to turn golden.  Add the garlic and cook for about 3 minutes more, taking care to not let the garlic burn. Place the onions and garlic in a very large bowl with the cilantro and jalapeños.
  2. Using a sharp knife, cut the corn off of the cobs and then use the knife to scrape every last bit of corn off of the cob.   Reserve the cobs for soup stock!
  3. Using a food processor or blender process the corn so that it is mostly pureed.  Some whole kernels are good!  Put all of the corn into the bowl with the onions, garlic, cilantro and jalapeños.
  4. Preheat the oven to 350.  Put the rest of the butter in an 9×12 inch glass baking dish or (preferably) an 11 inch cast iron skillet.  Put the pan into the oven to melt the butter.
  5. Gently heat the heavy cream and add it to the vegetables. Add the flour and and combine totally.
  6. Season the mixture with generously salt and black pepper.   This mixture should taste over seasoned so that when you add the eggs it still has enough salt.  If you are using gluten-free flour mix please note that you will detect in the raw batter an unpleasant flavour from the garbanzo bean flour in the bobs red mill mix.  Its okay!  It will mellow out and disappear with cooking!
  7. When you are satisfied with the seasoning, lightly beat the eggs and combine them with the corn batter.
  8. Take your pan out of the oven and swirl the butter around in them so that the bottom and sides are well coated.  Add the melted butter to the batter and give it a few swift stirs.  Pour the batter in to the prepared pan(s) and bake for 60 to 70 minutes or until the pudding is set and has a golden crust.




2 Comments Add yours

  1. Glenda says:

    Hazel, corn stalker! Great shot of the beast!

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