Corn Pudding

Recipe courtesy Emeril Lagasse, 2004

Show: Emeril LiveEpisode: Sweet and Savory Puddings

Rated: 5 stars out of 5Rate itRead users' reviews (19)

RECIPE
COMMENTS & REVIEWS(19)

Cook Time:
1 hr 0 min
Level:
Easy
Yield:
8 servings

Times:

Prep: 30 min
Inactive Prep: --
Cook: 1 hr 0 min
Total:: 1 hr 30 min

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Ingredients

4 tablespoons unsalted butter
3/4 cup chopped yellow onions
1/4 cup chopped, seeded poblano pepper
2 teaspoons minced garlic
4 cups fresh white corn kernels
2 teaspoons chopped fresh thyme leaves
1 1/4 teaspoons salt
1/8 teaspoon cayenne
1/4 cup all-purpose flour
4 large eggs
2 cups heavy cream
1 tablespoon granulated sugar
1/2 teaspoon ground black pepper
1 cup grated Havarti cheese
4 strips bacon, cooked, drained and crumbled
2 tablespoons chopped green onions

Directions

Preheat the oven to 350 degrees F. Grease a 2-quart baking dish and set aside.

In a large saucepan, melt the butter over medium-high heat. Add the onions and poblano peppers and cook, stirring, for 2 minutes. Add the garlic and cook, stirring, for 30 seconds. Add the corn, thyme, 3/4 teaspoon of the salt, and the cayenne, and cook, stirring, until just tender and starting to turn golden, 4 minutes. Add the flour and cook, stirring, for 2 minutes. Remove from the heat and let cool slightly.

Put half of the corn mixture in a food processor with a little of the custard and blend until smooth.

In a large bowl, whisk the eggs, cream, sugar, thyme, remaining 3/4 teaspoon salt, and black pepper until frothy. Add the pureed corn and whole corn mixtures and the cheese, crumbled bacon, and green onions and whisk to combine. Pour into the prepared dish and bake until set and a knife inserted into the center comes out clean, 50 minutes to 1 hour.

Remove from the oven and let rest for 10 minutes before serving.

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Comments & Reviews

recipe Corn Pudding
mary ellen middletown, MD 11-25-2009
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Excellent Taste
Rated: 5 stars out of 5

I subbed monteray pepper jack cheese for the poblano & havarti cheese. The recipe is fairly easy & just tastes wonderful. ... Everyone raved about it.Read more
recipe Corn Pudding
susan Spokane, WA 12-18-2008
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excellent
Rated: 5 stars out of 5

I do not understand the comments regarding prep time--took me about 15 minutes. I used thawed frozen corn and cut the cream... with chicken broth. We loved it!Read more
recipe Corn Pudding
Rhonda Landenberg, PA 11-28-2008
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Everyone loved it an asked for the recipe!
Rated: 5 stars out of 5

But...I would not rate this as easy. The recipe is hard to follow. It calls for thyme in two places of the recipe but it... does not break down the amount. I just added it in the custard as I prepared this first as one other reviewer had suggested. My two cents would be to prep ALL ingredients first, make custard and then follow the recipe. I used regular canned yellow corn because white corn was not available. It was delicious and I will make this again. This would be great for a brunch. Read more
recipe Corn Pudding
Anonymous 08-16-2008
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A big hit every time!
Rated: 5 stars out of 5

This recipe is fabulous! Substitute the bacon for tasso for a cajun twist. Great recipe...always a big hit!
recipe Corn Pudding
Sara Edina, MN 07-27-2008
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Density
Rated: 4 stars out of 5

I agree with the others here; this was a VERY good dish. My own opinion is that it is a little too fluffy--more of a... quiche-y, eggy dish. The corn casseroles of my youth were denser-which I like. The recipe calls for 4 eggs. Next time I will make it with 2.I'm also going to up the quantity of poblano and herbs for a bigger flavor. Everyone liked it though and suggested that it would be a good brunch dish. It would, but if you're going to serve it with spicy, grilled or marinated meat--I think fewer eggs in the mix will convert it into more of a vegetable side dish. My two cents.Read more
recipe Corn Pudding
Nikki Tucson, AZ 03-01-2007
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highlight of the side dishes
Rated: 5 stars out of 5

wonderful flavor, my husband loved it! I now serve it at all special meals, easy to make.