Cast Iron

Corn Pudding 2.0

by:
September 14, 2010
4
3 Ratings
Corn Pudding 2.0
  • Serves 4
Author Notes

I am sure I will raise corn purists' hackles with this recipe but what fun is it to bow to tradition all the time? I’ve made corn pudding with corn pulp and juices, cream and nothing else but a pinch of salt, and the resulting dish was a fine one, a recipe I’ll make for as many seasons of corn as I live to see.

This summer, though, I decided to mix it up with a little onion and poblano pepper. And there’s nothing you can do about it (except complain in the comments section!).
—Amanda Hesser

What You'll Need
Ingredients
  • 2 tablespoons olive oil
  • 1/2 yellow onion, finely chopped
  • 1 poblano pepper, seeded and finely chopped
  • Salt
  • About 14 ears corn
  • 1/2 cup heavy cream
  • Butter, for greasing baking dish
Directions
  1. Heat the oven to 400 degrees. Pour the oil into a small sauté pan and place over medium heat. Add the onion, poblano pepper, and a healthy pinch of salt. Cook until the onion is softened but not brown.
  2. Slit, scrape or grate the pulp and juices from the ears of corn –- and collect into a bowl. You need 4 cups. Add the cream and onion mixture. Season to taste with salt. Pour into a buttered 9-inch round cast-iron skillet or equivalent size baking dish.
  3. Bake the pudding until it’s browned on top and loose but no longer watery, about 45 to 60 minutes. Use a slotted spoon for serving.
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    CarlaCooks
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    Amanda Hesser
  • Sue Metcalf
    Sue Metcalf
  • CASMITH
    CASMITH
Amanda Hesser

Recipe by: Amanda Hesser

Before starting Food52 with Merrill, I was a food writer and editor at the New York Times. I've written several books, including "Cooking for Mr. Latte" and "The Essential New York Times Cookbook." I played myself in "Julie & Julia" -- hope you didn't blink, or you may have missed the scene! I live in Brooklyn with my husband, Tad, and twins, Walker and Addison.

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10 Reviews

Sue M.
Sue M. June 27, 2012
This is more like we (in the south) call creamed corn or fried corn. Mom used (and I do also) a sharp knife to clip the top of the kernels off, if they were not real, real tender were thrown away, then the knife was turned at an angle so as to scrape the juice and kernels off the cob. This was put in an iron skillet with a little oil or butter and fried. It would stick to the pan and we added a little water, scraped it loose and continued to cook for a few minutes; it doesn't take long to cook. Add salt to taste and some sugar if not sweet enough. Also the sugar helps it to brown a little and the browned bits are the best. I consider this way of fixing corn a lot of trouble but well worth the work.
 
Amanda H.
Amanda H. June 29, 2012
Yum -- thanks for sharing.
 
CarlaCooks
CarlaCooks August 5, 2011
Is that a corn hoar (sorry, I have no idea how to spell it, but I'm pretty sure it's not the 'wh' version!)? If so, where did you find it? My husband's great uncle had one back on the farm in Oklahoma, and my husband has been looking for one for years without success. They are really awesome things!
 
Amanda H.
Amanda H. June 29, 2012
Never heard that name for the tool, but if it looks familiar, it probably is. This is a common corn slitter. Costs about $2.
 
chef L.
chef L. June 9, 2013
I found this: http://www.kitchenshoppe.com/istar.asp?a=6&id=260522
It may not be exactly what you had in mind but the price is right.
 
CarlaCooks
CarlaCooks June 9, 2013
That's exactly it. Funny story... I tried to buy one as a Christmas gift for my husband. We live in Denmark, so the total price was going to be $3.95 + $40 shipping! My husband will just have to wait until we are back in the States :)
 
CASMITH
CASMITH November 27, 2010
Well, aside from my abysmal failure to follow directions... the recipe is great. Thanks for replying so promptly. I was too crazed to get to this reply until today. I have now embarked upon stripping the ears with a fork and the quantities work out better. I had been cutting with the sharp side of the knife, followed by using the dull side to get the milk. Of course, now I have corn bits and milk all about; but I think it's worth it. And I get results that are closer to what was intended, though I don't mind the chunkier version. Thanks, again.
 
Amanda H.
Amanda H. November 27, 2010
I'm so glad it worked out (both ways)! Thanks for the follow-up.
 
CASMITH
CASMITH November 25, 2010
Actually a question - I dutifully bought and husked 14 ears of corn and have WAY more than 4 cups worth of corn and scrapings. Is this a typo?
 
Amanda H.
Amanda H. November 25, 2010
It's not a typo but I'm wondering if you cut the kernels off the ears or just scraped the pulp and juices. If you cut off the kernels with it, then you'd get a lot more volume. Either way, I'm sorry for any problems! You can freeze the extra so you can make the dish again. Please let me know how it turns out -- and thanks for giving it a try. (Oh, and if you look at the photo above, you can see that the pulp and liquid on the glass plate is all I got from 1 ear of corn.)