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Savory Corn Pudding

Savory corn pudding will appeal to everyone at the table. Creamy and delicious, this family recipe from Chef Ashbell's repertoire can be served as a side for all or as a meal for vegetarians. Hearty and healthy, it's a dish we agree is a gift from Chef Ashbell's Cherokee relatives.

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About Ashbell McElveen

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About Savory Corn Pudding

Savory corn pudding will appeal to everyone at the table. Creamy and delicious, this family recipe from Chef Ashbell's repertoire can be served as a side for all or as a meal for vegetarians. Hearty and healthy, it's a dish we agree is a gift from Chef Ashbell's Cherokee relatives.

About Ashbell McElveen

Born and raised in South Carolina, Chef Ashbell has traveled and cooked around the world and now resides in New Orleans. He brings his Southern regional cooking background together with his world experience to create phenomenal cuisine. Chef Ashbell is big in England due to his appearances on the BBC. Now you can see him cook up a storm here, no matter where you live!

Recipe

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Ingredients

  • 2-3 16-oz cans of cream corn
  • 1 medium onion, diced
  • 6 cloves of garlic, minced
  • 6-8 eggs
  • 1 qt of milk, soy milk is fine to use too
  • 2 cups of seasoned bread crumbs
  • 1 bunch of cilantro, chopped (also called Chinese parsley or coriander)
  • 1½  sticks of butter

 

How-to

  1. Preheat oven to 375 degrees
  2. In large bowl add  cream corn, onions, garlic, and cilantro, and mix well
  3. In a separate bowl mix eggs and milk together, and add to corn mixture
  4. Mix in the breadcrumbs and the melted butter, making sure butter is well mixed in
  5. Place mix into an ovenproof dish and bake in preheated 375 degree oven for 1 hour or more as needed for a knife inserted in the middle to come out clean.  It should be fluffy and light but well set
  6. Stand ready to make more, good hot or cold

 

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Comments (1)

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  1. mahamalea:

    Really liked Chef Ashbell's video & recipe. Am going to use his Savory Corn Pudding for my Thanksgiving. I especially liked it because it didn't have sugar in it & I don't like a real sweet taste to regular food. Thought he put on a good presentation & was impressed by how he didn't have to do everything w/precision i.e. like cutting up onion. He just did his thing. He also "scraped" out his bowls which I don't see any other chefs do & they waste a lot of food, in my opinion. Can hardly wait to fix this. In fact may do so before Thanksgiving. I do wonder if this can be frozen successfully? Anyway, thanks Chef Ashbell for the great video & recipe. From Shreveport, Louisiana watcher. Mahamalea Somner (Nov 11, 2008 8:38:54 PM)