Corn Pudding with Chiles and Pancetta
An old time breakfast/brunch or side dish, this Corn Pudding with Chiles and Pancetta puts a modern twist on this gluten free old time breakfast/brunch or side dish.
I generally plan out what I am going to post here at the Table and I didn't plan to post this Corn Pudding with Chiles and Pancetta but after making it this weekend I knew it was simple too good and too timely not to share!!!
I make a lot of brunch style dishes - stratas, fritatta's, crustless quiches - you name it. But since I have an egg allergy this can be challenging so I'm always trying to think of dishes that aren't egg heavy - and this Corn Pudding with Chiles and Pancetta definitely fits the bill.
History of Corn Pudding
Corn Pudding is an old dish - and by old I mean it has been around since before the Pilgrims landed at Plymouth. The indians made a dish that was similar - basically fresh corn and water cooked over a fire until the starch in the corn thickened the mixture. The pilgrims modified the dish by adding eggs and butter and a little flour for thickening and it's this "anglicized" version that we eat today - fresh or frozen corn enriched with eggs, butter, cream and baked to fluffy, creamy, corny goodness. Traditionally served as a side dish for turkey, pork or even chicken, it also makes a terrific brunch dish - you can assemble this Corn Pudding with Chiles and Pancetta the day before and then just pop it into the oven about 45 minutes before you plan to serve it. But the best part? It still tastes wonderful at room temperature and so it's ideal for potlucks, brunch buffets and even the Sunday game.
And it's gluten free.
So you can probably understand that with all the parties and entertaining happening at this time of year I just had to "interrupt our normal programming schedule" to bring you this dish.
Because I like to be helpful that way - and you know Santa is watching to see if we are "naughty or nice" - and I always want to stay on his good side.
Hmmm... maybe I should leave this out instead of cookies....
Looking for other brunch/breakfast side dishes? How about this luscious Baked Orzo with Bacon, Spinach and Feta?
📖Recipe
Corn Pudding with Chiles and Pancetta
Ingredients
- 2 cups fresh or frozen corn kernels I used frozen
- 2 large eggs
- ½ cup butter melted and cooled
- 1 teaspoon salt
- 1 cup sour cream regular or reduced fat
- ½ cup masa harina or corn flour or all purpose flour
- ¾ cup roasted hatch or green chiles fresh, frozen or canned
- 1 cup pancetta or bacon cut into ¼ inch dice
- 1 cup coarsely grated asiago or manchego cheese
Instructions
- pre heat the oven to 350 degrees. Grease a 1 ½ quart baking dish. In a medium saute pan over medium high heat, cook the pancetta or bacon until crisp. Remove the pancetta or bacon and drain on paper towels. set aside.
- In a food processor or blender combine 1 ½ cups corn kernels,eggs, butter,salt, and sour cream. Blend until the mixture is pureed. Pour the puree into a large mixing bowl and stir in the masa, chiles, reserved pancetta or bacon and asiago or manchego cheese. Pour the mixture into the prepared baking dish and bake for 35 - 45 minutes or until the pudding is puffed and golden brown on the top.
Nutrition
Michelle @ The Complete Savorist says
This is one seriously delectable corn pudding!!!
Nancy says
Awww... thanks Michelle!!!
Dorothy at Shockingly Delicious says
THIS Santa would like to see this by the fireplace instead of cookies!
Nancy says
LOL!!!!! A woman after my own heart Dorothy!!!!
Julie says
This looks perfect to serve with barbecue pork!
Nancy says
Ooooh.... it would be sooo good - love BBQ pork!!
Meagan @ A Zesty Bite says
What a great side dish and it would really compliment any type of meat.
Nancy says
Awww.. thanks Meagan!
Joanne says
I love corn pudding, and this would make a delicious side dish. Thank you!
Nancy says
Thank you Joanne! I hope you enjoy it - love that I can put it together a day ahead and then just have to bake it off!!!
Whitney says
What kind of prepared dish should be used? A Pyrex or would little ramekins be preferred? Curious more due to the cook time differences. Thanks!
Nancy says
Hi Whitney! You could use ramekins or a 2 quart baking dish. For the 2 quart the pudding bakes for 35 - 40 minutes. In my oven, the ramekins took 20 minutes!!!
Whitney says
Thank you!!!
Nancy says
You are welcome!!! I hope you enjoy it!!!