Ingredients:

  • 1 Tbsp Unsalted Butter
  • 1 large Shallot, finely diced
  • 1 small Jalapeño pepper, seeded and finely minced (optional)
  • 1/2 cup Fine Yellow Cornmeal
  • 1/4 cup All-Purpose Flour
  • 1 tsp Baking Powder
  • 1 tsp Kosher Salt
  • 1/2 tsp Freshly Ground Black Pepper
  • 4 large Eggs (room temperature)
  • 1 cup Whole Milk
  • 1/2 cup Heavy Cream
  • 2 cups Fresh or Frozen Corn Kernels (thawed and drained if frozen)
  • 1 cup Sharp Cheddar Cheese, grated
  • 2 Tbsp Fresh Chives, finely snipped
  • 1 Tbsp Fresh Thyme leaves, stripped

Instructions:

  1. Preheat the oven to 375°F (190°C). Grease the 9x9 baking dish thoroughly with butter. If using a water bath (bain-marie, highly recommended for silkiness), place the baking dish inside a larger roasting pan.
  2. Melt the butter in a skillet over medium heat. Sauté the diced shallots (and jalapeño, if using) until softened and translucent, about 5-7 minutes. Remove from heat and set aside to cool slightly.
  3. In a large mixing bowl, whisk together the cornmeal, flour, baking powder, salt, and pepper until thoroughly combined.
  4. In a medium bowl, gently whisk the eggs, milk, and heavy cream until just combined. Do not over-whisk or froth the mixture, as this will prevent a smooth custard.
  5. Pour the wet custard mixture into the dry ingredients. Whisk briefly, just until the dry ingredients are moistened (a few small lumps are fine).
  6. Gently fold in the sautéed aromatics, corn kernels, grated Cheddar, chives, and thyme. Ensure everything is evenly distributed.
  7. Pour the batter into the prepared baking dish.
  8. If using the water bath, carefully pour boiling water into the larger roasting pan until it comes about halfway up the sides of the corn pudding dish.
  9. Bake for 45–55 minutes. The pudding is done when the edges are set and lightly golden brown, but the very centre still has a slight, barely perceptible wobble. The internal temperature should register 180°F (82°C).
  10. Remove the dish from the oven (and the water bath). Let the corn pudding rest on a wire rack for at least 10 minutes before slicing and serving. This allows the custard structure to firm up properly.