Sweet Corn Pudding with Chef Levi Newsome

Updated: Jun. 17, 2021 at 1:43 PM EDT
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  • 4 ears fresh corn
  • 1/2 cup sweet onion
  • 1/2 cup red bell pepper
  • 4 large cloves garlic
  • 4 large eggs
  • 1 1/2 cups heavy cream
  • 2 tablespoons sugar
  • 1/2 cup Italian parsley
  • 1 teaspoon kosher salt
  • 2 teaspoons pepper
  • 1 cup shredded Parmesan cheese
  • 1 cup shredded sharp cheddar cheese
  • 6 tablespoons flour
  • 3 tablespoons unsalted butter


1. Remove corn husks and silks; slice kernels off cobs into medium bowl (3 cups). Peel and small dice onion. Remove seeds from bell pepper; small dice. Chop parsley.

2. Preheat oven to 350°F. Place a 10-inch cast iron skillet in oven to preheat for 5 6 minutes. Combine in bowl of food processor: 2 cups corn kernels, onions, bell peppers, and garlic. Pulse 18 20 times then transfer to a large bowl.

3. Combine in small bowl: eggs, heavy cream, sugar, parsley, salt, and pepper until blended. Combine in separate small bowl: both cheeses and flour until blended.

4. Add butter to skillet in oven and continue baking 3 4 more minutes, until butter is melted and bubbling. Add to corn mixture: egg mixture, cheese mixture, and remaining 1 cup corn kernels; mix well. 5. Spoon batter into buttered cast iron skillet. Bake 40-45 minutes until pudding has set. Cool slightly before serving.

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