Ingredients:

  • 2 Tbsp Unsalted Butter, divided
  • 1/2 small Yellow Onion, finely diced
  • 1/2 small Red Bell Pepper, finely diced
  • 2 cups Frozen Sweet Corn, thawed and drained
  • 3 Large Eggs, lightly beaten
  • 1 cup Whole Milk
  • 1/2 cup Heavy Cream
  • 3 Tbsp All-Purpose Flour
  • 1 tsp Granulated Sugar
  • 1 tsp Fine Sea Salt
  • 1/2 tsp Black Pepper, freshly ground
  • 1/4 tsp Smoked Paprika
  • Pinch Cayenne Pepper
  • 1 cup Sharp Cheddar Cheese, grated
  • 2 Tbsp Fresh Chives, chopped (plus extra for garnish)

Instructions:

  1. Preheat oven to 350°F / 175°C. Grease the 8x8 inch baking dish with 1 Tbsp of the reserved butter or cooking spray. If using a water bath (bain-marie), set up the larger dish ready.
  2. Melt the remaining 1 Tbsp of butter in a skillet over medium heat. Add the diced onion and red pepper. Sauté gently for 6–8 minutes until the vegetables are soft and translucent. Set aside to cool slightly.
  3. In the large mixing bowl, whisk together the flour, salt, pepper, sugar, smoked paprika, and cayenne until thoroughly combined.
  4. In a separate small bowl, whisk the eggs until lightly frothy. Gradually whisk in the whole milk and heavy cream until fully incorporated.
  5. Pour the wet mixture (milk/cream/eggs) into the dry ingredients. Whisk gently until just combined (do not over-whisk).
  6. Fold in the cooled sautéed aromatics, the thawed and dried corn, the grated cheddar cheese, and the chopped chives using a rubber spatula. Ensure the mixture is evenly distributed.
  7. Pour the corn pudding mixture into the prepared baking dish. If using a water bath, place the baking dish into the larger oven dish and carefully pour hot water into the larger dish until it reaches halfway up the sides of the corn pudding dish.
  8. Bake for 40–45 minutes. The pudding is done when the edges are golden brown, the center is set (a slight jiggle is acceptable), and the internal temperature reaches 185°F / 85°C.
  9. Remove from the oven and let rest on a wire rack for 10 minutes before slicing. Garnish with a final sprinkle of fresh chives and serve warm.