I’ve learned this easy corn pudding recipe from my friend, Chef Jeff Blank, owner of the famed Hudson’s on the Bend restaurant near Austin, Texas. Many celebrities such as Lance Armstrong, Dan Rather, and Sandra Bullock, have enjoyed Jeff’s wild game specialties, but then-Texas Governor George W. Bush declared Hudson’s corn pudding his favorite dish. Well, I changed the recipe a little bit. It’s what chefs do when they make another chef’s recipe their own. And Chef Blank approves, of course.
Mainly, I use agave nectar instead of refined white sugar in this fabulous corn pudding recipe. Here are the ingredients for a 9″ by 9″ casserole dish:
- 1 1/2 cups flour
- 2 1/2 Tablespoons baking powder
- 1 teaspoon salt
- 3/4 teaspoon cayenne pepper
Combine the first 4 ingredients in a bowl. In a second, larger bowl mix the wet stuff:
- 6 whole eggs
- 1/2 cup heavy cream
- 8 ozs. can creamed corn
- 1/2 cup agave nectar
- 1/3 cup melted butter
- 1/2 cup diced bell pepper
- 1 fresh jalapeño, de-seeded and finely chopped
- optional: add diced poblanos or other peppers, additional fresh cut corn, more spices, more agave syrup
Now whisk the dry mix into the wet bowl – just until well-combined. Spray your baking dish or grease and flour it a bit, and then fill it with your corn pudding batter. Bake it at 350 degrees for about 40 minutes until golden brown and firm.
Tip: The dry and wet mixes can be made a day ahead as long as you keep them separated. Once combined, you should bake off the dish so the baking powder won’t lose its rising power.
This easy corn pudding recipe is a perfect side for salmon, halibut, or steak dishes.
Photo Credit. Thanks!
Chef Blank’s amazing first book, Cooking Fearlessly: Recipes and Other Adventures from Hudson’s on the Bendteaches us a lot about easy yet adventurous cooking techniques. It’s one of my all-time favorite kitchen companion. Check it out for some serious kitchen fun!