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Corn Pudding Muffins

Corn Pudding Muffins

I love side dishes. It might have something to do with not eating meat, but even when I did, I always felt like the protein was just a vehicle for its sauce or the accompaniment it came with. Eating steak? The best part is the mashed potatoes or creamed spinach. Wings? It’s definitely the sauce and blue cheese, and usually, the beer. So, for holidays like Thanksgiving and Christmas (and friendsgiving and friendsmas…) I’m usually looking forward to the delicious, so-not-good-for-you creamy and cheesy side dishes. One of my favorites has always been corn pudding. For my version, I mix whole corn, pureed corn and cream corn with pepper jack cheese to make individual sized corn puddings that are creamy, cheesy and perfect for the holidays.

Corn Pudding Muffins

Makes 18-20 muffins

Ingredients

  • 24 ounces Frozen Corn, Thawed
  • 14 3/4ounces Can of Sweet Corn Cream Style
  • 1 tablespoon Olive Oil
  • 1/2 cup Red Pepper Finely Diced (about one small pepper)
  • 6-8 ounces Pepper Jack Cheese Grated
  • 3 tablespoons Flour (or 3 tablespoons cornmeal for a gluten-free version)
  • 5 large Eggs
  • 2/3 cup heavy cream
  • 1 teaspoon Coarse Sea Salt
  • 1/8 teaspoon Black Pepper (or a couple good twists of a grinder)

Instructions

  1. Preheat oven to 350 degrees F. Add 1 teaspoon of oil to a pan on medium high heat. Add the finely diced red pepper, saute till lightly browned, about 10 minutes. Add up to a tablespoon oil as needed.
  2. Add one cup of thawed corn to a large bowl. Puree the remaining corn and transfer to the same bowl. Mix in the can of sweet corn, the sauteed red pepper, 1/2 of the cheese, the flour and the salt and pepper.
  3. In a separate bowl, whisk the eggs and cream. Add to the first bowl of ingredients and mix till well combined.
  4. Spray muffin tins with olive oil spray* and fill with corn mixture. Sprinkle tops with remaining cheese and place in preheated oven. Be sure to place a cookie sheet under your muffin tins in case the mixture bubbles over. Bake until golden brown about 45 minutes. Cool 15 minutes and serve.

*You can also add a little melted butter to each muffin tin instead of the olive oil spray