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Emeril's Corn Pudding

  • Yield: 8 servings


  • 1 teaspoon plus 2 tablespoons butter, in all
  • 3 tablespoons dried fine bread crumbs
  • 1/2 cup chopped bacon
  • 4 ears of corn
  • 2 teaspoons salt, in all
  • 1/4 teaspoon cayenne
  • 1 cup chopped onions
  • 2 tablespoons minced shallots
  • 1 teaspoon minced garlic
  • 1/2 cup chopped red bell pepper
  • 2 cups heavy cream
  • 1 cup whole milk
  • 6 eggs, slightly beaten
  • 1/4 teaspoon black pepper
  • 1/8 teaspoon grated nutmeg
  • 1/2 cup grated Parmigiano-Reggiano cheese
  • 1/2 cup yellow con meal


  • Preheat the oven 365 degrees. Butter the bottom and sides of a large casserole dish (13 inch by 9 inch) with 1 teaspoon of butter. Sprinkle the bread crumbs evenly on the bottom and sides of the dish. Cut the corn off the cob with a serrated knife onto a cloth towel. (This will prevent the corn from making a mess). Scrape the cob to extract any remaining milk. You should have about 2 cups of the corn with the milk. In a saute pan, melt the remaining butter. Add the bacon and saute for about 3 minutes or until the bacon is crispy. Stir in the corn, 1 teaspoon of the salt and the cayenne. Add the onions, shallots, garlic, and bell peppers and cook for 3 minutes, or until the vegetables are wilted. Remove from the heat. In a mixing bowl, whisk the cream, milk and eggs together. Add the remaining salt, black pepper, nutmeg, and cheese. Stir the corn mixture and cornmeal into the cream mixture. Pour into the prepared pan and bake for 1 hour, or until golden.