Corn Pudding


Tuffy Stone of Cool Smoke shares his savory Corn Pudding recipe. Stone appears in 'BBQ Pitmasters' on TLC.

Tuffy Stone of Cool Smoke shares his savory Corn Pudding recipe. Stone appears in 'BBQ Pitmasters' on TLC.

Ingredients

4 Cup Onion (diced)
4 Cup Corn (cut off the cob)
2 Tbsp. Oil
1/2 Pound Butter (melted)
10 Cup Creamed Corn
7 oz. Flour
5 oz. Corn Meal
2 1/2 Quart Milk
1 Quart Cream
15 Whole Eggs (beaten)
7 Egg Yolks (beaten)
2 Cup Sour Cream
1 Cup Sugar
4 Tbsp. Kosher Salt
2 Tsp. Black Pepper (fresh ground)

Preparation

  1. Sauté onions and corn in oil for 5 minutes until soft.
  2. In stand mixer, combine sugar, flour and eggs. Mix until combined.
  3. Add creamed corn and sour cream to mixer and beat for one minute on speed 1.
  4. Add milk and cream to mixer and mix for another minute.
  5. Add salt, pepper, melted butter and corn/onion to mixer and mix for 30 seconds.
  6. Grease 5 (4 inch) quarter pans with butter and bake in water bath at 350° for 45 min, then turn pans and bake another 45 min. Bake on lower oven rack.
  7. When finished let cool completely uncovered then cover with plastic, label and refrigerate.
  8. Corn pudding should be scooped with gray 4oz. scoop.
  9. Corn pudding must be covered at all times. It dries out quickly and easily when not covered.
  10. Be sure that pudding has a soft but held together texture.
  11. Corn should retain a slight crunchiness within the pudding.
  12. Seasoning is very important, should be savory and salty with slight sweetness.

Check out more recipes for Vegetable Side Dish