The City Magazine Since 1975

Corn pudding from Swig & Swine BBQ

October 2023
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2 Tbs. vegetable oil
1 onion, chopped
1 jalapeño, diced (your preference on seeded or not)
8 ears corn, kernels removed (approx. 6 cups)
2 (8 oz.) packages cream cheese, softened
6 eggs
2 cups heavy cream
1 cup sugar
3/4 cup self-rising cornmeal
1 Tbs. salt
2 tsp. black pepper
1.5 lbs. shredded cheddar cheese


Preheat oven to 350°F and grease a six-quart casserole dish.

In a large pan over medium heat, heat the oil and add the onion, jalapeño, and corn. Sauté until soft.

In a medium bowl, whip the cream cheese and eggs with a hand mixer or whisk by hand until smooth. Add heavy cream, sugar, cornmeal, salt, and pepper and mix until incorporated. Fold in the corn, onion, and jalapeño mixture. Spoon it into the prepared baking dish and bake uncovered until set, approximately 30 to 45 minutes.