Made this last night to accompany pulled pork. Corn pudding.

I have been messing around with variations of corn breads and puddings for years and the way I put this one together last night is finally what I like. I decided that any version of corn bread was just too dry for me with a pulled pork.

This is how I set up a recipe and would appreciate your critique on my setup if you have any. I want to try it again but with beating the egg whites separately. My guest took half of it home.

Corn Pudding

3 T. Cornmeal
3 T. All Purpose Flour
3 T. Granulated Sugar, scant
½ tsp Salt
½ tsp Baking Powder
pinch of black pepper

2 Eggs

½ cup Heavy Cream
½ cup Milk
2.T Unsalted Butter, melted and cooled slightly

1 - 14.5 oz can Creamed Corn

½ large sweet Onion, chopped
3 T. Chopped red pepper

Butter for baking pan
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Oven: 375

Butter an 8" baking pan. Set aside.

Stir first 6 ingredients together.

In a separate bowl, whisk the eggs. Add cream, milk and butter. Whisk again until thoroughly combined. Mix canned corn into liquid mixture. Gently stir in the onion and pepper.

Add dry ingredients to liquid mixture, stirring only enough to combine. Pour into buttered pan and bake for about an hour.

Cool about 5 minutes before serving.

This looks delicious and I love corn pudding. Mom used to make it as part of Thanksgiving. When I joined the new family, my in-laws were horrified at the idea of corn with Thanksgiving. The Thanksgiving menu had to be the exact same dishes they all grew up with.