Damn Good Corn Pudding ~from 12 Bones Smokehouse

Photo: Sommer

Ingredients

1 cup all-purpose flour

1 cup sugar

3 teaspoons tbs.+ 1 baking powder

2 teaspoons salt

1/2 teaspoon red pepper flakes

1 teaspoon cumin

1 teaspoon coriander

6 large eggs

1 stick melted butter (½ cup)

2 cups heavy cream

14 oz. can of creamed corn

2 fresh poblano peppers, seeded and diced

1 cup fresh or frozen corn

Preparation

Preheat the oven to 350 degrees F.

Mix all the dry ingredients together in a bowl.

Pour the eggs, butter, cream and creamed corn in an electric mixer.

Mix well and add the poblanos and corn. Slowly add the flour mixture and mix until just combined. It should resemble cake batter.

Grease a large 11 X 15 rimmed baking dish. (You could use two smaller dishes.) Pour the pudding mixture into the pan and place it in the oven. Lightly tent the pan with foil.

Bake for 1 hour, until the center is just set. (30-40 minutes for smaller pans) You may want to take the foil off the last 10-15 minutes so the top will be golden.

Serves 1, or if you’re in a sharing mood 8-10.

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About

An amalgamation of traditional cornbread dressing and a custard-like corn pudding. It's tender, rich and melts in your mouth, with just a touch of heat from poblano peppers. It is a southern's dream dish! I admit in the pan, the top is not much to look at, but scoop into it's tender folds and all the flavors are suddenly revealed! DGCP is extremely quick to put together, then just pop it in the oven!