Brown Butter Parmesan Smoked Cornbread Pudding

Name: Brown Butter Parmesan Smoked Cornbread Pudding
Prep time: 25 min
Cook time: 1 h 55 min
Total time: 2 h 20 min
Yield: 8
Ingredients: 6 small ears corn, in the husk (or 4 large ears; about 3 cups kernels); 2 Tbsp neutral oil; 1 medium yellow onion, small dice (about 1 cup); 1 jalapeño, seeded and minced (about 2 Tbsp); 8 oz cream cheese, room temperature; 3 large eggs, room temperature; 1 cup heavy cream; ¼ cup granulated sugar; 2 Tbsp Spiceology Brown Butter Parmesan Seasoning; ½ tsp kosher salt; 6 Tbsp fine or medium yellow cornmeal; ½ tsp baking powder; ¼ tsp kosher salt; 8 oz sharp cheddar, shredded (about 2 cups); ¼ cup shredded Parmesan, for garnish

Chef Tony Reed

Servings

8

Prep Time

25 minutes

Cook Time

115 minutes

Ingredients

Corn & Vegetables

6 small ears corn, in the husk (or 4 large ears; about 3 cups kernels)
2 Tbsp neutral oil
1 medium yellow onion, small dice (about 1 cup)
1 jalapeño, seeded and minced (about 2 Tbsp)

Custard

8 oz cream cheese, room temperature
3 large eggs, room temperature
1 cup heavy cream
¼ cup granulated sugar
2 Tbsp Spiceology Brown Butter Parmesan Seasoning
½ tsp kosher salt

Cornmeal Mix

6 Tbsp fine or medium yellow cornmeal
½ tsp baking powder
¼ tsp kosher salt

Cheese

8 oz sharp cheddar, shredded (about 2 cups)
¼ cup shredded Parmesan, for garnish

Directions

Smoke the Corn

Preheat your smoker to 375°F. A mild fruit wood or hickory both work here.
Set the corn on the grate in the husks and smoke 30 minutes, turning once, until the husks are charred and the kernels are tender.
Pull the corn and drop the smoker to 325°F. Once the ears are cool enough to handle, 5–10 minutes, shuck them and cut the kernels off the cob — about 3 cups.

Build the Base

Warm the oil in a 12-inch cast iron skillet over medium heat. Sweat the onion and jalapeño 5–7 minutes, until soft and translucent — no browning.
Raise the heat to medium-high, add the corn, and cook 2–3 minutes, stirring, until blistered in spots. Pull from the heat and cool to room temperature, about 20 minutes.

Mix the Custard

Whisk the cornmeal, baking powder, and ¼ tsp salt together in a small bowl.
In a medium bowl, mix the cream cheese and eggs together until completely smooth.
Add the cream, sugar, Spiceology Brown Butter Parmesan Seasoning, and ½ tsp salt. Beat on low until smooth, then add the cornmeal mixture and beat just until combined.
Pour the custard over the cooled corn in the skillet and stir to combine. Fold in the cheddar. The skillet should be no more than three-quarters full — this puffs as it cooks.

Smoke & Finish

Set the skillet in the 325°F smoker and cook 60–75 minutes, until the center is set and no longer jiggles and a thermometer in the middle reads 165°F. Start checking at 50 minutes.
Rest 10 minutes, garnish with shredded Parmesan, and serve warm from the skillet.

Recipe Products