Southern-Style Corn Pudding

Name: Southern-Style Corn Pudding
Total time: PT0D0H0M
Yield: serves 6-8
Ingredients: 2 cups white bread, torn into 2" pieces; 1 yellow onion, peeled and grated; 1 ⁄ 4 lb. Smithfield ham, sliced into ribbons; 6 tbsp. melted butter; 3 eggs; 1 1 ⁄ 2 cups cream; 3-4 cups cooked fresh corn kernels (cut from about 5 ears); 1 tsp. salt; 1 ⁄ 2 tsp. freshly ground white pepper; 1 tbsp. sugar

Serves
serves 6-8

BEN FINK

Toasted bread adds texture and body to this dish. Just a touch of sugar will compliment the cream for Southern flavor.

Ingredients

2 cups white bread, torn into 2" pieces
1 yellow onion, peeled and grated
¹⁄₄ lb. Smithfield ham, sliced into ribbons
6 tbsp. melted butter
3 eggs
1 ¹⁄₂ cups cream
3-4 cups cooked fresh corn kernels (cut from about 5 ears)
1 tsp. salt
¹⁄₂ tsp. freshly ground white pepper
1 tbsp. sugar

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Instructions

Step 1

Preheat oven to 350°. Place bread in a baking dish and mix in onion and ham. Drizzle in butter and toast in oven 10 minutes. Remove and set aside.

Step 2

Whisk together eggs and cream in a medium bowl. Mix in corn, salt, pepper, and sugar; pour over bread mixture. Bake until set and golden, 30-40 minutes.

Preheat oven to 350°. Place bread in a baking dish and mix in onion and ham. Drizzle in butter and toast in oven 10 minutes. Remove and set aside.
Whisk together eggs and cream in a medium bowl. Mix in corn, salt, pepper, and sugar; pour over bread mixture. Bake until set and golden, 30-40 minutes.