New=Fashioned Corn Pudding

By VerneJ

Southern corn pudding gets a lil' sassier. We lose the sugar and gain a lot in return. Instead of just cream or milk, sharp-as-heck cheddar and buttermilk join the party. Meanwhile, onion and garlic add oomph, and mustard and hot sauce cut through all the richness. Make no mistake--corn is still star here. It just has some new (and improved!) backup singers.--Emma Laperruque (Food52)

Makes 1 1/2 quart casserole

Ingredients

• 1 Tbsp unsalted butter + more for greasing the pan
• 1 large white or yellow onion finely diced
• 1 1/2 tsp kosher salt + more for the onions
• 2 garlic cloves smashed peeled and minced
• 1 tsp ground mustard
• 1 cup heavy cream
• 1/2 cup buttermilk
• 3 large eggs
• 1 tsp hot sauce
• 3 cups fresh corn kernels (about 4 cobs) (I used frozen)
• 3/4 cup grated sharp-as possible cheddar
• 6 Tbsp cornmeal
• 1 1/2 tsp baking powder

Details

Level of difficulty Average
Cost Average budget

Preparation

Step 1

Set a medium skillet over medium heat and add the butter. When it's melted, add the onion and a pinch of salt. Sauté for 10-15 minutes, stirring occasionally, until soft. Turn off the heat. Add the garlic and mustard, and stir. Let cool while you tend to the rest of the recipe.

Step 2

Heat oven to 350 degrees F. Butter a 9"x9" baking dish (or other 1 1/2 qt-sized baking dish).

Step 3

Combine the cream, buttermilk, eggs, 1 1/2 tsp salt, and hot sauce in a bowl or measuring cup. Whisk until smooth. Combine the corn kernels, cheddar, cornmeal, and baking powder in another, large bowl. Stir with a spoon or spatula until combined. Add the cooled onion mixture and stir. Add the liquid mixture and stir. Pour into the prepared baking dish.

Step 4

Bake for about 45 minutes until the casserole has puffed up, is deeply browned along the edges, and browned on top. Cool for a few minutes before serving.