Chef notes
Indiana, in my opinion, is the best Midwestern state with the tastiest and sweetest corn! Indiana corn pudding is a Hoosier staple during Thanksgiving and a tradition for many who live here, as we are the No. 5 corn producer in the U.S. Tradition is such an important facet of the holidays, and when I think of corn pudding, it brings back memories of happy times with family.
Ingredients
- Butter for greasing pan, plus 3 tablespoons, melted
- 1/2 cup cream cheese, softened
- 3/4 cup fresh Indiana corn
- 2 cups (roughly 15 ounces) heavy cream
- 1/2 cup cornmeal
- 1/2 Vidalia onion, chopped
- 2/3 cup buttermilk
- 1 large egg, beaten
- 1 tablespoon sugar
- 1/2 cup shredded cheddar
- Maldon salt and freshly ground pepper, to taste
Preparation
1.Preheat the oven to 350°F. Grease a 1-quart casserole dish with butter.
2.Beat the cream cheese, corn, heavy cream, cornmeal and chopped Vidalia onion in the bowl of a stand mixer with the paddle attachment until combined.
3.Remove the bowl from the mixer and add the buttermilk, 3 tablespoons melted butter, beaten egg, sugar and cheddar. Season with the salt and pepper and stir with a rubber spatula until combined.
4.Spread the mixture in the casserole dish and bake for 50 minutes. Let stand 10 minutes before serving.
