Brown Butter Honey Bourbon Texas Corn Pudding
There's a version of corn pudding that plays it safe, and then there's this one. Built for peak barbecue season, this Texas Corn Pudding brings brown butter, a splash of bourbon, and a drizzle of hot honey to a side dish that usually stays quiet at the potluck table. Fresh corn kernels get browned alongside smoked and sharp cheddar, then baked up soft and custardy with just enough heat from pickled jalapeños. Made start to finish in Anolon's stainless steel tri-ply clad pan, it's sweet, smoky, a little spicy, and entirely too easy for how good it tastes.
Ingredients
- 1/2 c Flour
- 1/2 c Corn Meal
- 1 tsp Baking Powder
- 1 tsp Salt
- 4 Eggs
- 1 c Cream Fraiche
- 1 c Creamed Corn
- 1/2 c Browned Butter + 2 tbsp Regular Unsalted Butter
- 1/4 c Granulated Sugar
- 1/4 c Brown Sugar
- 2 c Fresh Corn Kernels (browned)
- 1 c Smoked Cheddar (split in half)
- 1 c Sharp Cheddar (split in half)
- Pickled Jalapenos (pre-bake garnish)
- 3 tbsp Bourbon
- 2 tbsp Hot Honey (post-bake garnish)
Directions
- Brown your butter: add ½ cup (1 stick) of unsalted butter to Anolon’s 1 ½ QT stainless steel tri-ply sauce pan and cook on medium heat, consistently stirring until the butter begins to brown and smell nutty. Immediately transfer the browned butter to a bowl to cool, scraping all of the brown bits from the bottom of the pan as well (this adds a ton of flavor, but make sure to keep a careful eye on the butter throughout the cooking process so it doesn’t burn!)
- Preheat the oven to 350℉
- To a large bowl, add flour, corn meal, baking powder, and salt and whisk together until combined
- Add the eggs, cream fraiche, creamed corn, cooled browned butter, granulated sugar, brown sugar to a food processor and pulse until blended
- Mix the wet ingredients into the dry ingredients until incorporated, then fold ½ of the sharp cheddar and ½ of the smoked cheddar cheese into the batter as well
- Add 1 tbsp of unsalted butter to Anolon’s 12.5 inch stainless steel tri-ply pan and place over medium heat; once melted, add the fresh corn kernels and brown them in the butter, stirring occasionally to brown all sides
- Once browned, transfer the corn kernels to a dish on the side to cool and add the bourbon to the pan to deglaze the browned bits from the bottom over low heat, lightly scraping the bits using a wooden spatula
- 8. Add 1 additional tablespoon of unsalted butter to the pan and melt to coat the bottom completely, then cut the heat
- Transfer the corn pudding batter to the pan and fold the browned corn kernels completely into the batter
- Top with the remaining cheese and pickled jalapeños, then place the corn pudding in the oven to bake for about 45 minutes until cooked through (the inside will still be soft and “pudding-like” but batter should be stable/cooked)
- Once cooked through, carefully remove the corn pudding from the oven and allow to cool
- Garnish with hot honey and serve while warm
