Baked Corn Pudding is a tasty Southern specialty but I had never had one quite like this.
This recipe, from the cookbook Southern Cooking for Company, features sweet corn, onion, and spicy Chorizo sausage baked in a fluffy custard.
It makes a delicious meal on it’s own or serve a square of it as a tasty side dish!
Sweet Corn and Chorizo Sausage Pudding
Make 8-10 servings
Ingredients
- 2 cups water
- 1 cup white cornmeal
- 1 1/2 cups fresh or frozen corn kernels I used frozen Southwestern corn with peppers
- 1 medium onion chopped (I used 1/2 a Vidalia onion)
- 5 ounces Chorizo or other sausage chopped (I used 2 Chorizo links, crumbled)
- 5 large eggs beaten
- 1 1/2 cups heavy cream
- 1/2 tsp salt
Instructions
- Preheat the oven to 350 degrees.
- Grease a 3 quart baking dish.
- In a large saucepan, bring 2 cups of water to a boil.
- Whisk in the cornmeal and reduce the heat to low.
- Remove from heat and let cool slightly.
- Stir in corn and simmer until thick, 2 to 3 minutes.
- Place the onion and Chorizo in a medium skillet and stir over medium heat until the onion is tender, about 5 minutes. Add to the cornmeal mixture.
- In a medium bowl, mix the eggs and cream. Stir into the cornmeal mixture and add the salt.
- Pour into the baking dish.
- Bake for 50 minutes to 1 hour, until set.
Notes
Recipe adapted from Southern Cooking for Company by Nicki P. Wood.Â
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For The Love of Food Blog
In a large saucepan, bring 2 cups of water to a boil.
Whisk in the cornmeal and reduce the heat to low.
Stir in corn (I used Southwester corn with peppers)
and simmer until thick, 2 to 3 minutes.
You can choose any sausage or onion for this recipe
but I chose spicy Chorizo and sweet Vidalia onion.
I remove the sausage from the casing and crumbled it.
You can also slice the sausage instead.
Place the onion and Chorizo in a medium skillet
and stir over medium heat until the onion is tender, about 5 minutes.
Add to the cornmeal mixture.
In a medium bowl, mix the eggs and cream.
Stir into the cornmeal mixture and add the salt.
Pour into a greased 3 quart baking dish or use
an 8X8 baking dish and a smaller pie dish like me.
Bake at 350 degrees for approx 50 minutes.
If using a smaller dish shorten time starting at 30 minutes and check doneness by inserting a toothpick in the center.
When the pick comes out clean and the pudding is set, it is done.
Serve hot as a side dish as I did with chicken or as a meal on it’s own!
This is really nice.Thanks for sharing.
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