Name: Corn and Hominy Pudding
Yield: 8 - 12 Servings
Ingredients: 6 Tbsp. unsalted butter, plus more for pan; 2 bunches scallions; 3 poblano chiles, seeds removed, finely chopped; 2 jalapeños, seeds removed, finely chopped; Kosher salt; 1½ cups canned or cooked hominy, drained; 1½ cups fresh or frozen corn kernels; Freshly ground black pepper; 4 large eggs, beaten to blend; 2 cups heavy cream; 1½ cups sour cream; 1½ cups grated Cotija cheese or finely grated Parmesan, divided

Photograph by Emma Fishman, Food styling by Susie Theodorou, Prop styling by Sophie Leng

“I vividly remember the time a visiting Southerner brought a dish of corn pudding to our Thanksgiving dinner. I was young, skeptical of additions to the holiday buffet, but became an enthusiastic convert: Dairy-rich and custardy, flecked with sweet corn, it felt like some kind of Turkey Day missing link. In this version the eggy pudding stays classic while other elements gesture southwest, with hominy adding chew, peppers offering warmth, and funky, crumbly Cotija turning the savoriness up to 11.” —Amiel Stanek, contributing editor

What you’ll need

Box Grater
$18 At Amazon
3-Qt. Baking Dish
$17 At Amazon
Large Skillet
$90 At Amazon

Recipe notes

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