STK-Inspired Corn Pudding
STK-Inspired Corn Pudding
Ingredients
- 3/4 cup cornmeal
- 1 cup milk
- 1 cup heavy cream
- 3 cups corn, divided
- 1 tablespoon smoked sea salt
- 1 teaspoon white pepper
- 2 tablespoons unsalted butter
- 4 ounces mascarpone
- 3 tablespoons honey
Instructions
- 1
In a medium saucepan, melt the unsalted butter over medium-high heat. Add 1 cup of the corn, smoked sea salt, and white pepper. Reduce the heat to medium-low and cook, stirring occasionally, for 3 to 5 minutes, allowing the corn to soften slightly and absorb the flavors.
⏱️ 5 min
- 2
While the corn is cooking, combine the remaining 2 cups of corn with the milk in a separate bowl or a tall container. Using an immersion blender, blend the mixture until it is creamy and mostly smooth. A few small corn pieces are fine for texture.
⏱️ 3 min
- 3
Add the heavy cream to the saucepan with the cooked corn. Increase the heat to medium-high and bring the mixture to a gentle boil, stirring occasionally.
⏱️ 3 min
- 4
Pour the corn purée from Step 2 into the saucepan. Bring the entire mixture back to a boil, stirring constantly to prevent sticking.
⏱️ 3 min
- 5
Once boiling, gradually stir in the cornmeal, whisking continuously to prevent lumps. Continue to cook and stir until the pudding thickens to your desired consistency, about 3 to 5 minutes.
⏱️ 5 min
- 6
Remove the saucepan from the heat. Add the mascarpone and honey to the thickened corn pudding. Stir until both are fully combined and melted into the pudding, creating a smooth and rich texture. Let the corn pudding cool for 2 to 3 minutes before serving warm.
⏱️ 4 min
Kitchen Tools
Nutrition Facts (per serving)
STK-Inspired Corn Pudding
- 3/4 cup cornmeal
- 1 cup milk
- 1 cup heavy cream
- 3 cups corn, divided
- 1 tablespoon smoked sea salt
- 1 teaspoon white pepper
- 2 tablespoons unsalted butter
- 4 ounces mascarpone
- 3 tablespoons honey
Instructions
- 1
In a medium saucepan, melt the unsalted butter over medium-high heat. Add 1 cup of the corn, smoked sea salt, and white pepper. Reduce the heat to medium-low and cook, stirring occasionally, for 3 to 5 minutes, allowing the corn to soften slightly and absorb the flavors.
⏱️ 5 min - 2
While the corn is cooking, combine the remaining 2 cups of corn with the milk in a separate bowl or a tall container. Using an immersion blender, blend the mixture until it is creamy and mostly smooth. A few small corn pieces are fine for texture.
⏱️ 3 min - 3
Add the heavy cream to the saucepan with the cooked corn. Increase the heat to medium-high and bring the mixture to a gentle boil, stirring occasionally.
⏱️ 3 min - 4
Pour the corn purée from Step 2 into the saucepan. Bring the entire mixture back to a boil, stirring constantly to prevent sticking.
⏱️ 3 min - 5
Once boiling, gradually stir in the cornmeal, whisking continuously to prevent lumps. Continue to cook and stir until the pudding thickens to your desired consistency, about 3 to 5 minutes.
⏱️ 5 min - 6
Remove the saucepan from the heat. Add the mascarpone and honey to the thickened corn pudding. Stir until both are fully combined and melted into the pudding, creating a smooth and rich texture. Let the corn pudding cool for 2 to 3 minutes before serving warm.
⏱️ 4 min