Cajun Sweet Corn Pudding Recipe
2 tablespoons olive oil
4 ears of fresh, young corn (about 2 cups including milk)*
1-1/4 teaspoons sea salt
1/4 teaspoon cayenne
6 slices of smoky bacon, chopped
3/4 cup onions, chopped
3/4 cup bell peppers, chopped
1 tablespoon pimento, diced
2 cups heavy cream
1 cup milk
Freshly ground black pepper to taste
1/8 teaspoon grated nutmeg
1/2 cup grated parmesan cheese
1/2 cup yellow cornmeal
Butter for greasing the casserole dish
3 – 4 tablespoons dried fine bread crumbs
Preheat oven to 375°F. Butter the sides and bottom of a 2 quart casserole** with a few teaspoons of butter. Sprinkle the bread crumbs evenly on the bottom and sides of the dish.
Cut the corn off the cobs and then scrape the cobs over a large bowl a second time to release the milk. Scrape the cobs again to extract any remaining milk. Set aside.
Heat the olive oil in a large heavy skillet over medium high heat. Add the corn, salt, and cayenne. Sauté for 2 – 3 minutes. Add the bacon and sauté until crisp. Add the onions, bell peppers, and pimentos. Cook until barely tender. Remove from heat.
In a medium bowl, whish together the cream, milk, eggs, and remaining seasonings until frothy. Add to the corn mixture and stir to combine. Add the cornmeal and parmesan cheese and mix well.
Pour into the prepared casserole dish and bake until golden, about 1 hour.
Serve hot from the oven.
* You can substitute canned or frozen corn if you wish.
** An 8” X 8” X 2” h baking dish works well for this dish
By varying the seasonings you change the style of this dish into a Southwest, Mexican, or Italian dish.
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