Mohamed Shili This Delicious Michael Symon Corn Pudding is made with Creamed Corn, Cornbread Mix, Eggs, Corn Kernels, Sour Cream, and Scallions, and takes around 1 hour and 20 minutes to prepare and cook and serves 8-10 people. Pair your Corn Pudding with Chicken Wings, Blooming Onion, Korean Corn Dogs, and Greek Lemon Potatoes for a delightful meal.
To make Corn Pudding, Michael Symon combines creamed corn, cornbread mix, eggs, corn kernels, sour cream, and scallions. He then melts butter with mascarpone and adds it to the mix. The mixture is baked in a buttered Dutch oven on a grill or in an oven until set and golden.
Whether you’re making Creamed Corn or this Corn Pudding, Michael Symon’s recipes are straightforward, focusing on rich flavors and simple techniques.
Michael Symon Corn Pudding Ingredients
- Three 15-ounce cans of creamed corn
- Three 8-ounce boxes of cornbread mix
- 4 large eggs
- 6 cups fresh or frozen corn kernels
- 2 cups sour cream
- 1/2 cup sliced scallions (green and white parts)
- 1 1/2 sticks (12 tablespoons) unsalted butter
- 8 ounces mascarpone
- Kosher salt and freshly cracked black pepper
- Unsalted butter, for the Dutch oven
How To Make Michael Symon Corn Pudding
- Prepare the Grill: Set up your grill for indirect cooking; for charcoal grills, arrange hot coals on one side, and for gas grills, heat one side to medium-high.
- Combine Dry Ingredients: In a large mixing bowl, thoroughly whisk together the creamed corn, cornbread mix, eggs, corn kernels, sour cream, and sliced scallions.
- Melt Butter and Mascarpone: On low heat, gently melt the butter and mascarpone in a small saucepot, stirring occasionally, ensuring not to let it simmer to prevent separation.
- Integrate Melted Mixture: Carefully pour the melted butter and mascarpone into the bowl with the other ingredients, season with salt and pepper, and stir to combine everything well.
- Prepare the Dutch Oven: Grease a large Dutch oven with unsalted butter, then transfer the corn pudding mixture into it, spreading evenly.
- Bake the Pudding: Place the Dutch oven over the grill’s indirect heat area, cover the grill, and bake at a temperature between 325 to 375 degrees Fahrenheit until the pudding is set and has a golden brown top, which should take about 1 hour.
- Ready to Serve: Once done, remove the corn pudding from the grill and serve it warm. Alternatively, this dish can be baked in a 350-degree Fahrenheit oven for the same duration.
What To Serve With Corn Pudding
Serve your Corn Pudding with sides like Chicken Wings, Blooming Onion, Korean Corn Dogs, Potato Wedges, and Boneless Pork Ribs. These choices offer a variety of textures and flavors, from crispy and savory to sweet and hearty, complementing the creamy and sweet corn pudding perfectly.
How To Store Corn Pudding
In The Fridge:
Store Corn Pudding in an airtight container in the fridge. It will stay fresh for up to 3-4 days. Ensure it’s cooled to room temperature before storing it to maintain its texture and flavor.
In The Freezer:
Freeze Corn Pudding by wrapping it tightly in plastic wrap or aluminum foil, or in an airtight container. It can be stored in the freezer for up to 2 months. Thaw in the refrigerator before reheating.
How To Reheat Corn Pudding
To reheat Corn Pudding, place it in a preheated oven at 350 degrees Fahrenheit. Cover it with aluminum foil to prevent drying out. Heat for about 20-25 minutes or until thoroughly warmed. For a smaller pudding, add a splash of milk before reheating.
Check out More Recipes From Michael Symon:
Michael Symon Corn Pudding
Description
This Delicious Michael Symon Corn Pudding is made with Creamed Corn, Cornbread Mix, Eggs, Corn Kernels, Sour Cream, and Scallions, and takes around 1 hour and 20 minutes to prepare and cook and serves 8-10 people. Pair your Corn Pudding with Chicken Wings, Blooming Onion, Korean Corn Dogs, and Greek Lemon Potatoes for a delightful meal.
Michael Symon Corn Pudding Ingredients
How To Make Michael Symon Corn Pudding
- Prepare the Grill: Set up your grill for indirect cooking; for charcoal grills, arrange hot coals on one side, and for gas grills, heat one side to medium-high.
- Combine Dry Ingredients: In a large mixing bowl, thoroughly whisk together the creamed corn, cornbread mix, eggs, corn kernels, sour cream, and sliced scallions.
- Melt Butter and Mascarpone: On low heat, gently melt the butter and mascarpone in a small saucepot, stirring occasionally, ensuring not to let it simmer to prevent separation.
- Integrate Melted Mixture: Carefully pour the melted butter and mascarpone into the bowl with the other ingredients, season with salt and pepper, and stir to combine everything well.
- Prepare the Dutch Oven: Grease a large Dutch oven with unsalted butter, then transfer the corn pudding mixture into it, spreading evenly.
- Bake the Pudding: Place the Dutch oven over the grill’s indirect heat area, cover the grill, and bake at a temperature between 325 to 375 degrees Fahrenheit until the pudding is set and has a golden brown top, which should take about 1 hour.
- Ready to Serve: Once done, remove the corn pudding from the grill and serve it warm. Alternatively, this dish can be baked in a 350-degree Fahrenheit oven for the same duration.
