Creole Corn Pudding


Creole Corn Pudding

The inspiration came from VooDoo BBQ, but this is my version of that old-timey, little-seen side dish. You can use either fresh corn on the cob (if you do, par-boil it before stripping it from the ears) or frozen corn.

Corn pudding, with a few peppers floating  on top.

Corn pudding, with a few peppers floating on top.

  • 2 cups milk
  • 1 1/2 cups self-rising cornmeal
  • 1/2 tsp. salt
  • 1 Tbs. plus 1 tsp. sugar
  • 1 cup corn
  • 1/2 cup chopped red and green bell pepper
  • 2 Tbs. butter
  • 1/2 cup grated Monterey Jack cheese
  • 4 sprigs cilantro, leaves only, chopped
  • 1/3 cup finely sliced green onion
  • 5 eggs
  • 1 tsp. Tabasco Jalapeno pepper sauce
  • Salt, white pepper, and cayenne pepper to taste

Preheat over to 400 degrees.

1. Combine the milk with two cups of water in a saucepan over medium heat and bring to a light boil. Stir in the cornmeal with the salt and sugar and stir until it gets to the thickness of light grits. Add more water if necessary to keep it flowing.

2. Remove from the heat. Add the corn, bell pepper, butter, cheese, cilantro, green onion, and Tabasco Jalapeno. Stir to combine the ingredients well.

3. Break the eggs into a bowl and beat with an electric mixer until light and foamy. Add the eggs to the rest of the mixture, folding it in with a rubber spatula. Taste and add salt, white pepper, and cayenne.

4. You may bake this in small individual glass baking dishes or one large one. Butter the dish first before spooning in the pudding mixture. Bake in a preheated 400-degree oven until the top begins to brown–about a half-hour.

Serves eight.

2 Readers Commented

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  1. William on May 24, 2014

    What is “light” grits?

    • Tom Fitzmorris on May 24, 2014

      There is no thing as such, but I think my point is pretty clear. The less liquid in the cooking, the heavier it will be.

      Tastefully yours,
      Tom Fitzmorris