CORN PUDDIN'

Corn Puddin’

This is my hyper fixation dish lately and I know I had it at one of my elder’s house when I was a child. I just can’t remember whose house it was. My aunt told me my maternal grandmother made it all the time but I never got to try hers. I either had it at one of my great aunt’s houses or my cousin’s grandmother’s house. So this recipe is a mash up of recipes to try and get at the taste and texture I remember in my head from childhood.

Yield: One 9x9-inch pan or 9-inch rounds or medium casserole dish

PREP IT!     

Creamed Corn Base

• 1 can (15.25 oz) Sweet corn, undrained

• 1 tablespoon cornstarch

• ¼ cup Heavy cream

Corn Puddin’ Batter

• 1 can Sweet corn, whole, drained

• 2 large Eggs, separated (whites in a separate bowl)

• 1 teaspoon Vanilla extract

• ¼ cup Honey

• ½ cup Mascarpone cheese

• 4 tablespoons Butter, salted, melted

• 1/8 teaspoon Taste Tutor Brown Spice, optional

• 1 tablespoon Minced onion, dried

• ¼ cup Brown sugar

• 1 teaspoon Salt

• ¼ cup Flour, all-purpose

• ½ cup Cornmeal

• 3 stalks Green onions, thinly sliced

MAKE IT!

1. Preheat oven to 350F degrees.  

2. In a small pot, whisk together the undrained sweet corn and cornstarch. Bring to a boil. Remove from heat. Blend the corn mixture until mostly smooth but still slightly textured. Whisk in heavy cream. Set aside.

3. Butter baking dish or similar casserole.

4. In a small bowl, whisk together Taste Tutor Brown Spice, minced onions, brown sugar, salt, salt, flour, and cornmeal. Set aside.

5. In a large bowl, whisk together egg yolks, vanilla, honey, mascarpone cheese, and melted butter until smooth and glossy. Whisk in creamed corn until well incorporated.

6. Fold in dry ingredients and drained corn until fully combined.

7. In a clean bowl, whip the egg whites to soft peaks. Gently fold the egg whites into the corn mixture.This step keeps the final dish light instead of dense.

8. Pour into prepared dish and smooth the top.

9. Bake 40–45 minutes, until the center is just set, the edges are lightly golden, and a knife inserted comes out mostly clean with a little moisture.

10. Let rest 10 minutes before serving. It will continue to set.

11. Top generously with fresh sliced green onions for contrast and bite. Serve warm.

Tip:

If you'd like a slightly more tangy corn puddin’, swap the heavy cream in the recipe with buttermilk and the mascarpone in the recipe with sour cream.