Surprisingly, I had never tried corn pudding until recently, and am a little sad it took me so many years to discover it. Most of the recipes I found were baked dishes, which I may try at some point, but I wanted something with more of a creamy consistency like I had in July and that was prepared on the stove top. I came across one from McCormick & Schmick’s, which was served with King Salmon and sautéed spinach, and since my first experience with corn pudding was paired with salmon also, I knew this was the one I wanted to make. I adjusted the recipe (and preparation) a bit, and am so pleased with how it turned out. If you’re a fan of corn, then you’ll surely love this.
- 1 can whole-kernel sweet corn (I would’ve used fresh corn from the cob, but didn’t have any on hand)
- 1/2 tsp. sugar
- 1 tbsp. butter
- 3 cups milk
- 1/2 cup cornmeal
- 1 jalapeño, seeded and chopped
- 1 tsp. kosher salt
- 1/2 tsp. crushed red pepper
- In a medium sauce pan over medium heat, melt butter. Add drained corn and sugar.
- Cook for approximately 10 minutes, stirring occasionally to avoid burning.
- Remove corn from pan & place into a bowl, set aside.
- Using same pan, add milk and slowly whisk in cornmeal.
- Add the cooked corn, jalapeños, and red peppers.
- Bring to a boil to thicken, while continuing to stir.
- Once thickened to desired consistency, remove from heat and add salt.
- Serve immediately with your favorite dish.