You'll want to serve this corn pudding during the holidays
The holiday season is the time of year to fill our tummies with good food surrounded by friends and family. We teamed up with Charleston Wine + Food and Anthony DiBernardo, owner of Swig & Swine, to learn how to prepare corn pudding, which makes a delicious Thanksgiving side dish!
2 8oz packages of cream cheese
2 cups heavy cream
1 cup sugar
3/4 cups self-rising cornmeal
1 tablespoon salt
2 teaspoons black pepper
1 onion julienne
1 jalapeño diced (your preference on seeded or not)
1.5 pounds shredded cheese
8 ears of corn, kernels removed
Let cream cheese soften. Sauté onion, jalapeño, and corn until soft. With a mixer or by hand, whip cream cheese and eggs until combined and smooth. Add heavy cream, sugar, cornmeal, salt, and pepper, mix until incorporated. Fold in corn, onions, and jalapeños. Turn into a greased baking dish and bake at 325 uncovered until set, approximately 30 – 45 minutes.
Charleston Wine + Food
Charleston Wine + Food is a non-profit organization that supports Charleston and the Lowcountry’s diverse culinary + hospitality community. Join the food and fun March 6 – 10, 2019 for the 14th installment of Charleston Wine + Food. Fueled by a contagious passion for the people and places that make Charleston worth celebrating, this year’s festival will feature over 100 unique culinary experiences that will fill your belly + feed your soul. For five soul-smackingly good days, Charleston will serve as the backdrop for a gathering of top chefs, winemakers, authors, storytellers, artisans, and food enthusiasts from around the globe.
Text and video created in partnership with Charleston Wine + Food