Southern-Style Corn Pudding

by0| PUBLISHED Mar 8, 2007 10:00 AM
Southern-Style Corn Pudding
The sharp cheddar here belongs with a smooth oatmeal stout with a hint of hoppy bitterness. See the recipe for Baked Macaroni and Cheese » Back to 10 Recipes to Pair with Stouts ». Ben Fink

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

Yield: serves 6-8


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


  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.
  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.