- 4 tablespoons butter
- 1 large onion, small dice
- 1 medium bell pepper, small dice
- 1 large jalapeño, minced
- 1 tablespoon kosher salt (see note)
- 1 teaspoon paprika
- 4 cups corn kernels, divided (thawed if frozen)
- 4 eggs
- 1 jar Fond Bouquet Garni Bone Broth (2 cups)
- 1/2 cup heavy cream
- 1 tablespoon maple syrup
- 1/2 cup finely ground cornmeal
- 1/2 cup diced scallions (4-5 scallions)
- 1 cup shredded sharp cheddar cheese
- Preheat the oven to 350ºF
- Heat a large (12-inch) cast iron skillet over medium heat and add the butter. Once it’s melted, add the onion, bell pepper, jalapeño, salt, and paprika. Sauté, stirring occasionally, for 8-10 minutes or until softened and starting to brown. Stir in 2 cups of the corn and remove from the heat.
- In a blender, purée the remaining 2 cups of corn kernels, eggs, bone broth, heavy cream, maple syrup and cornmeal until smooth.
- Stir the puréed mixture into the skillet along with the scallions and cheddar cheese. Carefully transfer to the oven and bake for 25-35 minutes, or until the center is just set – It will take closer to 35 minutes if the skillet cooled before adding the puréed mixture, and closer to 25 if it was still hot – so set your timer based on that.
- Allow to cool for 10-15 minutes before serving.
The 1 tablespoon measurement is based on using Diamond Crystal Kosher Salt. If using sea salt or another fine salt, use half the amount.
Make ahead: You can dice all your veggies and store in the fridge for up to 3 days ahead. If making the entire dish ahead of time, undercook slightly so you can reheat without overcooking it. The corn pudding doesn’t easily transfer out of the skillet, so if making ahead, it’s better to bake in a casserole dish for easier storing and reheating.
Keywords: corn pudding, savory corn pudding