Spicy Cheddar Cornbread Pudding

Cheddar Corn Pudding CABOT

Cheddar Corn PuddingA little spicy, a little sweet and a lot delicious, this Spicy Cheddar Cornbread Pudding is our most-requested side dish ever. We use two kinds of cheeses — extra-sharp cheddar and pepper jack — to give it loads of flavor. Make it with fresh summer corn when it’s in season, but it’s just as good with frozen corn the rest of the year. 

As a Brit, I get a lot of questions about pudding, most often along the lines of “Why do you have so many of them?”. It’s true. Puddings of all sorts — whether sweet or savory — are practically part of our DNA. There are gelatin or custard puddings (such as blancmange), steamed puddings (sticky toffee or Christmas pudding), baked puddings (you’ve probably heard of the Yorkshire), and even sausages (black pudding).

But corn pudding is American through and through, and this week we cooked up our favorite version: a spicy cheddar cornbread pudding, flavored with fresh sweet corn, scallions, and our two favorite cheeses from Cabot Creamery: Seriously Sharp Cheddar and Pepper Jack (though you can also use the Habanero Cheddar if you like things extra spicy!) 

This is a sponsored post in collaboration with Cabot Creamery.

Cheddar Corn Pudding
Our farmer’s market haul from the weekend, and our favorite Cabot cheeses!

Read more

Thai Basil Gimlet

Thai Basil Gimlet

Thai Basil Gimlet

We’re very fond of our herb garden. A few years ago, we built a step stand on the back deck, and this holds enough aromatic greenery to pinch for the kitchen all summer long. Having herbs so close to hand means that it’s easy to get inspiration for a food or drink recipe. Herb pots are easy to set up, don’t require any digging, and can be positioned wherever you have a sunny spot. A few years ago, in our garden-less apartment in Brooklyn, we’d sneak herb pots out onto the fire escape in defiance of the landlady. When Emily lived in an industrial loft building, the roof was always the sunniest location and where herbs thrived. The pride of our raised bed garden is always late-summer tomatoes, but there’s a hero of the herb garden that brings us delight from early summer onwards. To paraphrase T S Eliot, we can measure out our summer in basil leaves. 

This is about a third of the herbs we’re growing, though the shiso (bottom left) is trying to take over the world.

Read more

Are you excited?Your FREE Dutch Oven guide is just an email away!

Get our free guide to Dutch Ovens - Five Reasons Why the Dutch Oven is the Number One Pot in Our Kitchen!

Contains expert tips, techniques and recipes to help you make the most of your Dutch oven. Written by us, Matt and Emily. 

(We promise not to share your information.)

Want more hot dishes?Get regular recipes and articles sent straight to your inbox

We'll send you regular recipes as soon as they're published!