Ice Box Corn Pudding

Check our Lucky 32 Southern Kitchen Blog Post – Lend Me Your Ears (of Corn)!

3 tbsp unsalted butter
¼ cup all purpose flour
2 tbsp chopped garlic
¼ cup granulated sugar
1 ½ cups whole milk
¼ tsp smoked paprika
¼ tsp sea salt
2 oz cream cheese
1 cup shredded sharp cheddar
¼ cup shredded pepper jack
1 ½ pound corn kernels (off the cob)
2 small eggs, beaten

Melt butter in a saucepan over medium heat; stir in flour. Cook until a blonde roux is achieved and then stir in the garlic and sugar. When the sugar is dissolved, whisk in the milk. Simmer until the mixture is thickened (about 5 minutes). Add the spices and cream cheese; stir until melted. Remove from heat and add cheddar and pepper jack. When melted, stir in corn. Allow mixture to come to room temperature and then fold in the beaten eggs. Using a 3 ounce scoop, scoop the mixture into silicone muffin molds or prepared muffin pans. Bake at 350 for 40 minutes; sides should be bubbly and slightly browned. Remove and cool completely before serving. Makes 10 servings.

Disclaimer: All our recipes were originally designed for much larger batch size. This recipe has been reduced – but not tested at this scale. Please adjust as to your taste and portion size.