Southern Corn Pepper Pudding – American

Step 1: Prepare Dry Ingredients

In a bowl, combine 1/4 cup all-purpose flour, 1 teaspoon baking powder, 1 tablespoon granulated sugar, 1 teaspoon dried thyme leaves, 1/2 teaspoon ground sea salt, and 1/4 teaspoon freshly ground mixed peppercorns. Whisk until nicely blended and set aside.

Step 2: Prepare Wet Mixture

In a larger bowl, add 5 large eggs and 2 cups of heavy cream. Whisk very well until combined and smooth.

Step 3: Add Vegetables and Cheeses

Add 2 cups of corn kernels, 1 cup of shredded sharp cheddar cheese, 1 cup of shredded Monterey Jack cheese, 1/2 cup of finely chopped onions, 1/2 cup of finely chopped red peppers, and 1/2 cup of finely chopped poblano peppers to the wet mixture. Stir until everything is nicely blended.

Step 4: Combine Wet and Dry Mixtures

Add the previously prepared dry ingredients mixture to the wet mixture. Mix until nicely incorporated and no dry streaks remain.

Step 5: Transfer to Baking Dish and Season

Pour the mixture into a lightly greased 9x13 inch baking dish and level it out evenly. Sprinkle about 1/2 teaspoon of smoked paprika over the top for flavor and color.

Step 6: Bake the Pudding

Transfer the dish to a 350°F (≈175°C) (approximately 175°C) (175°C (≈345°F) (approximately 345°F)) preheated oven and bake for 40 minutes, or until the pudding is set and golden brown on top. To check for doneness, insert a cake tester in the center; if it comes out clean, it's ready.

Step 7: Rest and Garnish

Remove the dish from the oven and let it rest for 10 minutes. Garnish with fresh chopped cilantro before serving.

• We eat with our eyes first, so adding paprika not only enhances flavor but also makes the dish look more appealing.

• To check if the pudding is set, insert a cake tester into the center; if it comes out clean, it's ready.

• For more 'zip' or a spicier kick, use Pepper Jack cheese instead of Monterey Jack.