bonappetit4.6
Corn and Hominy Pudding
This extra-savory take on the Southern classic might be our favorite excuse to buy corn out of season.
👥 8 Servings👤 Amiel Stanek📖 bonappetit
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pan
- ●skillet
- ●baking dish
- ●baking sheet
- ●bowl
- ●oven
- ●whisk
📝 Preparation Steps
1
Preheat oven to 325°. Butter a shallow 3-qt. baking dish. Remove green parts from scallions and thinly slice; set aside for serving. Thinly slice remaining white parts. Heat remaining 6 Tbsp. butter in a large skillet over medium. As soon as butter stops foaming, add white parts of scallions, poblano chiles, and jalapeños and season with salt. Cook, stirring often, until very soft and liquid is almost completely evaporated, 10–⏱️ 12 minutes. Add hominy and corn to pan, season with salt and pepper, and cook until mixture is heated through and dry, about ⏱️ 4 minutes. Transfer vegetable mixture to a shallow bowl or rimmed baking sheet and let cool. (It doesn’t have to be room temperature; it just shouldn’t be so hot that it will cook the eggs in the custard.)
poblano chiles, seeds removed, finely chopped3jalapeños, seeds removed, finely chopped2large eggs, beaten to blend4
2
Combine eggs, cream, sour cream, and 1 cup grated Cotija cheese in a large bowl; season with salt and pepper and whisk vigorously until mixture is smooth and foamy. Add hominy mixture and stir to combine; scrape into prepared baking dish. Bake pudding until mostly set but still a bit wet and jiggly in the center, 35–⏱️ 45 minutes; remove from oven.
large eggs, beaten to blend4
3
Heat broiler. Sprinkle remaining ½ cup grated Cotija cheese over pudding and broil until completely set and browned in spots, about ⏱️ 2 minutes. Let cool ⏱️ 15 minutes, then top with reserved scallion greens and season with more pepper. Serve warm or at room temperature. Do Ahead: Pudding can be assembled 1 day ahead; cover and chill. Let sit at room temperature ⏱️ 1 hour before baking.
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