Chef Anthony DiBernardo's Corn Pudding

Swig & Swine BBQ

Ingredients

  • 2 (8-ounce) packages cream cheese

  • 6 eggs

  • 2 cups heavy cream

  • 1 cup sugar

  • ¾ cup self-rising cornmeal

  • 1 tablespoon salt

  • 2 teaspoons black pepper

  • 1 onion, julienned

  • 1 jalapeño, diced (your preference on seeded or not)

  • 1.5 pounds shredded Cheddar cheese

  • 8 ears corn, kernels removed, or 6 cups

Directions

  1. Let the cream cheese soften.

  2. Sauté the onion, jalapeño, and corn until soft.

  3. With a mixer or by hand, whip the cream cheese and eggs until combined and smooth.

  4. Add the heavy cream, sugar, cornmeal, salt, and pepper, and mix until incorporated.

  5. Fold in the corn, onions, shredded cheese, and jalapeños.

  6. Transfer to a greased baking dish.

  7. Bake uncovered at 325 degrees until set, approximately 30–45 minutes.

  8. Enjoy!

Bert Wood