Roasted Corn Pudding Recipe

Enlarge Image Image Gallery This roasted corn pudding is so delicious, you’ll want to eat it right out of the skillet. Photo Courtesy Oxmoor House

This roasted corn pudding recipe combines the flavor of corn on the cob with the sweetness of creamed corn and the lightness of a soufflé. Cook it in a cast iron skillet for a perfect dish that goes with everything! The recipe, courtesy of Oxford, Mississippi-based restaurateur and chef John Currence, is excerpted from The Lodge Cast Iron Cookbook (Oxmoor House, 2012). 

Roasted Corn Pudding Recipe

serves 6 

4 ears fresh corn with husks
1/4 cup chopped bacon
1/4 cup diced yellow onion
1 1/2 teaspoons minced garlic
1 jalapeno chile, seeded and minced
3/4 cup whole milk
1/4 cup heavy cream
3 large eggs
1/4 cup (1/2 stick) unsalted butter, melted
3 tablespoons masa harina
1 1/2 teaspoons cornstarch
2 tablespoons fresh thyme leaves
1 1/2 tablespoons sugar
Salt and freshly ground black pepper

1. Preheat the oven to 325. Place the unshucked ears of corn on the center rack of the oven and roast for 35 minutes. Let cool until they can be handled, then cut the kernels off the cobs (about 2 cups kernels). Set aside. Discard cobs. Grease a 12-inch cast iron skillet.

2. Cook the bacon in a medium cast iron skillet over medium heat until crisp. Remove the bacon to a paper towel to drain, reserving drippings in skillet.

3. Add the onion and garlic to the bacon drippings and cook, stirring occasionally, until softened. Add the jalapeno and cook, stirring, until softened, about 1 minute. Stir in the roasted corn and heat thoroughly.