Smoky Corn Pudding

Discover the indulgent flavors of our Smoky Corn Pudding, a savory and slightly sweet dish with a hint of smoky paprika. Perfect for barbecue gatherings or as a comforting side dish during fall.

Prep time: 10 minutes
Cook time: 40 minutes
Serves: 6

Ingredients

2 cups fresh corn kernels

1/2 cup heavy cream

1/4 cup whole milk

3 large eggs

2 tbsp unsalted butter

1/4 cup grated cheddar cheese

2 tbsp all-purpose flour

1 tsp smoked paprika

1/2 tsp salt

1/4 tsp black pepper

1 tbsp chopped fresh chives

Instructions

1. Preheat the oven to 350°F (175°C) and grease a 1.5-quart baking dish.

2. In a large bowl, whisk together the eggs, heavy cream, and milk until smooth.

3. Melt the butter in a pan over medium heat. Add the corn kernels and sauté for 2-3 minutes until slightly tender.

4. Remove from heat and stir in the flour, smoked paprika, salt, and pepper.

5. Combine the sautéed corn mixture with the egg mixture and stir in the grated cheddar cheese.

6. Pour the mixture into the prepared baking dish and smooth the top.

7. Bake in the preheated oven for 35-40 minutes, or until the pudding is set and lightly golden on top.

8. Let cool for 5 minutes before garnishing with fresh chives and serving.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days.

Reheating

To reheat, place the pudding in a baking dish and cover with foil. Warm in the oven at 300°F (150°C) for about 15 minutes or until heated through.

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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.