Southern Corn Pudding
Moving back to the south has inspired me to reinvent traditional dishes. I thought I'd try my hand at a corn pudding. When I first heard the words corn and pudding together, I was aghast. How could corn possibly be in a dish that for years I had construed to be a dessert? Well, welcome to the south, where regional cuisine reigns as the popular food culture.
For my personal taste, I like things with a twist, so a sweet corn pudding did not necessarily appeal. So,of course, coming from Oklahoma and Texas, I had to add a bit of spicy kick. I threw in a handful of chopped jalapenos and green chiles to add some sass.
Pre-heat the oven to 350 degrees
- 3 tbs. flour
- 2 tsp. baking soda
- 1 tsp. salt
- 1 cup of sour cream
- 3/4 cup of milk
- 4 eggs
- 1 tbs. sugar
- 4 cups of corn (I used fresh white and yellow corn)
- 1 small can of green chiles (drained)
- 1 small chopped jalapeno
- 5 ounces of grated pepper jack cheese (or cheddar jack)
In a blender or food processor, combine flour, salt and baking powder. Add eggs, milk, sugar, sour cream and 2 cups of corn and blend until almost smooth, depending upon your preference.
In a separate bowl combine the green chiles, chooped jalapeno, 2 cups of corn, and pepper jack cheese and add into the processed batter (it will be a bit runny, but that's okay). Pour into a 9 x 13 baking dish, prepared with butter on the bottom of the pan and bake for 40-45 minutes. The center should be a bit wobbly. Allow to cool for 10-15 minutes and serve immediately.
I served it up with some mesquite chicken; yeah, I know, sounds more like a Texas menu. Yee haw!
