My introduction to Southern corn pudding came when I went up to the From the Ashes BBQ festival up in Coeur d’Alene, Idaho. Anthony DiBernardo, of Swig & Swine in South Carolina, had this side dish he was cooking in a large cauldron and immediately caught my interest.
Combining ingredients such as cream cheese, jalapeño, and, believe it or not, corn, this side dish became one of my favorite things I’ve ever eaten! And with permission from Anthony himself, I now share with you this side dish that will rival your main course at your next cookout!
How do I get started?
First things first, make sure to get an 8 oz block of cream cheese and let it sit out long enough to soften. Now to get started on your corn pudding, take four ears of corn and use a knife to cut the kernels off. You can either set them aside or put them right into a skillet. Next, slice about half and onion and cut it julienne, meaning long thin strips. Then dice a small jalapeño (whether or not the seeds are left in is up to you). Put these ingredients in a large skillet on medium heat for sauté-ing. You’re gonna want that little bit of char on there because the flavor and the crisp of it will stand out. Once you have sautéed the corn, onion, and jalapeño, set aside.
The rest of the ingredients
For the next steps of this Southern corn pudding, you’ll need a hand mixer and a medium or large sized bowl. Mix the softened cream cheese and three eggs together until smooth. It may take a little while to mix until smooth depending on how soft you got the cream cheese.
Once the cream cheese and eggs are blended together in smooth harmony, pour in a cup of heavy cream, 1/2 cup of sugar, 1/2 cup of self rising cornmeal, two teaspoons of salt and one teaspoon of pepper. Oh, and the shredded cheddar cheese. You’ll want at least two cups of that. Mix all of these ingredients together, folding in the corn, onion, and jalapeño from earlier.
Time for the dutch oven!
Pour your mixed concoction of Southern corn pudding from the bowl into a greased dutch oven. Since I’m putting this on the grill over indirect heat (or hung about a foot above a fire as seen in this picture), I’m doing this in the cast iron dutch oven. Cook uncovered at 325F for 30-40 minutes. You can tell when it’s done by digging a spoon in and it comes out mostly clean. Pull off the grill and let it sit out for a few minutes before serving. This will serve about 8-10. Feel free to double the recipe for a bigger group. In fact, you may want to double it anyway so you can have seconds…or leftovers!
- 4 ears of corn
- 1 jalapeño
- 1/2 onion, julienne
- 1- 8oz cream cheese, softened
- 3 eggs
- 1 Cup heavy cream
- 1/2 Cup sugar
- 1/2 Cup self-rising cornmeal
- 2 tsp salt
- 1 tsp pepper
- 2 Cups shredded cheddar cheese
- Shave ears of corn, dice jalapeño, and slice half an onion julienne. Put these ingredients in a skillet and sauté. Set aside.
- In a mixing bowl, use a mixer to combine softened cream cheese and eggs until smooth. Add heavy cream, sugar, cornmeal, salt, pepper, shredded cheddar cheese. Mix until incorporated. Fold in sautéed corn, jalapeño, and onion.
- Pour mixture into greased cast iron dutch oven and cook on grill over indirect heat at 325F uncovered for 30-40 minutes.
1. If you can't find self-rising cornmeal, combine almost a 1/2 Cup of cornmeal with a teaspoon of baking powder and a pinch of salt. Makes the ideal substitute.
2. You can make this in your oven and not even use a dutch oven.
Serving Size:6 oz
Amount Per Serving: Calories: 260 Total Fat: 170g Saturated Fat: 10g Trans Fat: 0g Cholesterol: 178mg Sodium: 477mg Carbohydrates: 24g Fiber: 2g Sugar: 8g Protein: 9g