Southwestern Corn Pudding

 Southwestern Corn Pudding-A Memorable Side

This tasty sweet corn side dish is popular in the Southern United States and in some places along the East Coast. The starch from the corn thickens a savory custard mixture of eggs and milk, creating a satisfyingly creamy, sweet-yet-savory twist on your same old way of serving corn.
Cook's Notes: 
Corn pudding was most likely a simple Native American dish, created from a mixture of fresh sweet corn that was grated off of the cob, water, and the milky liquid that ran from the kernels as they were grated. As the ingredients baked, the starches from the corn thickened the mixture into a custard-like pudding. When European settlers came to America, they experienced Native American foods and began adapting them to their tastes and ways of cooking.

It was probably those settlers who added other, richer ingredients to the pudding-like eggs, milk, and butter, bringing it closer to a European savory custard or British pudding. Some add-ins or variations to the dish over the years have included cheese or other flavorings like onions or bacon, the heat of jalapenos or green chilies, and a bit of color with sweet red pepper. It's possible to find corn puddings in varying consistencies like creamed corn to thick and fork-ready, like a well-set custard. It's a fun dish because you can take the concept and adjust it to whatever you have on hand or to whatever texture and style you are feeling.

Not only does this side dish work well with turkey but pairs well with a meat dish. It could also be a meatless meal paired with a salad and bread. This corn pudding variation has a bit of a kick with cumin and green chiles which adds a lot of flavor. 

Southwest Corn Pudding
The recipe serves 6 and was adapted from BHG.
Ingredients:

• 1 teaspoon each of butter and oil
• 1 cup diced onions
• 1 cup diced mini red and orange peppers
• 2 cups fresh frozen corn kernels
• 1/2 teaspoon cumin
• 4 eggs lightly beaten
• 1/4 cup cornmeal
• 2 tablespoons flour
• 1/2 teaspoon salt
• 1- 14.5 oz. can creamed corn
• 1 4 oz. can diced green chiles, drained and patted dry on a paper towel
• 1 cup sharp shredded cheddar or pepper Jack cheese

Directions:

• Grease an 8 x 8 glass pan and preheat the oven to 350 degrees.
• In a medium-sized fry pan heat oil and butter. Saute for 3 minutes onion and peppers. Add cumin and corn kernels and saute for 3 minutes more.
• In a bowl whisk eggs and add in cornmeal, salt, flour, salt, and creamed corn. chiles and cheese.
• Whisk ingredients and pour into a glass pan.
• Bake for 40 minutes or until set and bubbly.