Skip to content

Robert St. John

Restaurateur, author, enthusiastic traveler, & world-class eater.

Corn Pudding

Silverqueen corn has a short season and an even shorter window of peak sweetness. When it shows up at the farmers market or the roadside stands out on the highway, you buy it, and you use it the same day. This pudding is the best possible argument for doing exactly that. It's not a side dish so much as a commitment. Heavy cream, half-and-half, eggs, a little heat from the hot sauce — this thing is unapologetically rich, and it should be. Corn pudding isn't trying to be light. It's trying to be the dish everyone asks about at the table, and it succeeds every single time.

Ingredients

3 cups              Silverqueen corn (four to five ears)

2 cups              Heavy cream

1 cup               Half and Half

1 1 /2 Tbsp     Sugar

2 tsp                Salt

3                      Eggs + 3 yolks

1 1 /2 tsp         Black pepper, freshly ground

1 tsp                Hot Sauce

2 tsp                Onion, minced

Instructions

Preheat oven to 300 degrees.

Combine all ingredients and mix well. Place in two-quart baking dish. Place two-quart dish into a larger dish and place in oven. Pour hot water into the larger dish so water comes up halfway on the sides of the corn pudding dish.  Bake 40 minutes. Remove from oven and allow pudding to cool 10-15 minutes before serving. Yield: 10-12 servings

Recent Recipes

Stuffed Pork

Robert St. John's Stuffed Pork is an elegant centerpiece dish that takes a braised pork loin and layers it with Black Forest ham and melted Fontina cheese for a result that's as impressive to look at as it is to eat. The pork is seared, slow-roasted in chicken stock, and then sliced accordion-style so each cut fans open to hold the savory fillings before going back into the oven to meld together. A silky pan sauce made from the reduced braising liquid and heavy cream ties it all together, making this one of those recipes that feels restaurant-worthy without being out of reach.

Read more

Fried Calamari

Serves 6 Place the calamari and buttermilk in a bowl and stir to combine. Cover and refrigerate for 30 minutes…

Read more

A Quiche for David

Quiche is French in origin, so this recipe is probably an abomination to some. My friend David Trigiani is a dual-citizen Italian is always taking a stand in the French food versus Italian food debate. Heavy whipping cream is a must, and never buy pre-shredded mozzarella. Grate your own. The same goes for parmesan cheese. Never, I repeat never buy that powdery substance in the green can. Invest in a good grater and you'll be a better cook for it. David lives in Jackson, Mississippi, but spends most of his holidays in Italy. He’s an excellent cook, though I have never eaten quiche in his home. Maybe this will inspire him, and I’ll get an invitation.

Read more