Good hot or cold! This corn casserole side dish is a cross between corn bread and pudding. It's moist and sweet and similar in texture to a spoon bread. I prefer this to traditional corn pudding as it is a bit firmer so you can slice it and it holds up well for a buffet supper. Another favorite way to enjoy it is to caramelize whole seeded plum tomatoes in a little bacon fat and serve those on top of a wedge of the corn pudding bread with a little bacon on the side.

Ingredients

6 serv.

butter, melted, plus more for skillet↗3 tablespoons
cornmeal (white or yellow)↗1⁄2 cup
sugar (depending on sweetness of corn)↗1 -2 teaspoon
baking soda↗1 teaspoon
kosher salt↗1⁄2 teaspoon
buttermilk↗1 1⁄2 cups
heavy cream↗1⁄2 cup
large eggs↗4
fresh white corn kernels (from 4 to 6 ears)↗3 cups

Step-by-step instructions

1
Preheat the oven to 350°.
2
Butter a 9-inch iron skillet or a 7-by-11-inch baking dish.
3
Whisk together the cornmeal, sugar, baking soda, and salt in a large bowl.
4
Pulse the buttermilk, cream, eggs, and melted butter in a blender or food processor until smooth.
5
Add the corn and pulse a few more times (the mixture should be lumpy with visible kernels).
6
Whisk the buttermilk mixture into cornmeal mixture.
7
Pour into a prepared skillet or baking dish.
8
Bake 35 to 40 minutes, until the edges are golden brown and the center remains slightly jiggly.
9
Transfer to a rack to cool.
10
Serve warm or room temperature.

Source: food.com

Original recipe ↗

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