Corn Pudding
Chef Benny Kaminski, Union Common
What’s Thanksgiving without corn pudding? It’s not something we ever want to be forced to figure out. This year, we are taking a note out of Steve’s playbook and spicing up our corn pudding with the addition of Andouille sausage.
Corn Pudding
This classic Southern side dish is both creamy and rich. The addition of Andouille sausage adds the perfect spice.
Ingredients
- 3 tbsp of butter
- 2 1/2 cups fresh corn
- 1 1/3 cup sugar
- 1 tsp salt
- 2 cups heavy cream
- 1/2 tsp grated nutmeg
- 2 eggs
Instructions
- Preheat ovn to 350º
- Butter 1 1/2 quart baking dish
- Shuck corn, remove any silk. Hold the ear of corn upright and remove kernels with the tip of a chef knife (about 3/4 of the way)
- Add melted butter, salt and sugar in a bowl along with the corn.
- Gently beat eggs, add heavy cream and nutmeg.
- Add corn to the cream and egg mixture.
- Pour in baking dish and place in the oven for about 45 minutes, or until the mixture is set. (When it jiggles, it is done.)
- Garnish with Andouille sausage (optional)
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Top your corn pudding with sausage for a hearty side or light main course.
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