Emeril’S Corn Pudding

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Servings: 8 Difficulty: Advanced
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A creamy, custard-based Southern comfort dish with a crispy breadcrumb crust
Emeril's Corn Pudding recipe image

This classic Southern corn pudding is the ultimate comfort food, featuring a rich, creamy custard base infused with fresh corn, savory bacon, and aromatic vegetables. The addition of Parmigiano-Reggiano and nutmeg provides a sophisticated depth of flavor, while the crispy breadcrumb topping adds a delightful textural contrast. It’s the perfect side dish for Thanksgiving, Christmas, or any weekend brunch where you want to impress with home-style elegance. Simple to assemble but packed with bold flavors, this dish brings warmth and satisfaction to the table.

Emeril's Corn Pudding recipe image
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Emeril’S Corn Pudding

Author: chefs-mate Cooking Method: , Cuisine: Courses:
Difficulty: Advanced
Servings: 8 Calories: 9.0

Description

This classic Southern corn pudding is the ultimate comfort food, featuring a rich, creamy custard base infused with fresh corn, savory bacon, and aromatic vegetables. The addition of Parmigiano-Reggiano and nutmeg provides a sophisticated depth of flavor, while the crispy breadcrumb topping adds a delightful textural contrast. It&# 226;ÂÂs the perfect side dish for Thanksgiving, Christmas, or any weekend brunch where you want to impress with home-style elegance. Simple to assemble but packed with bold flavors, this dish brings warmth and satisfaction to the table.

Ingredients

Directions

  1. Preheat the oven to 365ðF (185ðC).
  2. Butter the bottom and sides of a large 13x9 inch casserole dish with 1 teaspoon of butter.
  3. Sprinkle 3 tablespoons of dried fine bread crumbs evenly over the bottom and sides of the prepared dish.
  4. Cut the kernels off 4 ears of corn using a serrated knife over a cloth towel to catch any stray kernels and prevent mess.
  5. Scrape the corn cobs thoroughly with the knife to extract the remaining corn milk; you should have about 2 cups total.
  6. In a sauté pan, melt the remaining 2 tablespoons of butter over medium heat.
  7. Add chopped bacon and sauté for about 3 minutes until crispy.
  8. Stir in the corn kernels, 1 teaspoon of salt, and 1/4 teaspoon of cayenne pepper.
  9. Add chopped onions, minced shallots, minced garlic, and chopped red bell pepper.
  10. Cook the vegetable mixture for 3 minutes, or until the vegetables are wilted and tender.
  11. Remove the pan from the heat and set aside.
  12. In a large mixing bowl, whisk together 2 cups heavy cream, 1 cup whole milk, and 6 slightly beaten eggs.
  13. Add the remaining 1 teaspoon of salt, 1/4 teaspoon black pepper, 1/8 teaspoon grated nutmeg, and 1/2 cup grated Parmigiano-Reggiano cheese to the egg mixture.
  14. Stir the sautéed corn and vegetable mixture into the cream and egg mixture.
  15. Stir in 1/2 cup yellow cornmeal until well combined.
  16. Pour the mixture into the prepared casserole dish.
  17. Bake for 1 hour, or until the top is golden brown and the center is set.

Nutrition Facts

Servings 8

Amount Per Serving
Calories 9.0kcal
% Daily Value *
Total Fat 1.0g2%
Saturated Fat 0.6g3%
Cholesterol 2.7mg1%
Sodium 8.0mg1%
Total Carbohydrate 0.0g0%
Dietary Fiber 0.0g0%
Sugars 0.0g
Protein 0.0g0%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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