I’m so excited to bring you our second guest post recipe from the amazing Alex Hitz.  My friend Alex is a true Southern Gentleman living in LA.  His book, My Beverly Hills Kitchen: Classic Southern Cooking with a French Twist is a true treat full of simple recipes that Wow!  I hope you will order a copy today!


“Give people what they really want when you entertain: Comfort food—nothing trendy, pretentious, or precious. They can diet the rest of the week.”
-Alex Hitz
KSW: Where did this recipe originate/what inspired it?
AH: It’s a old-time Southern recipe for majestic Silver Queen Summer corn—inspired by a recipe from our beloved cook Dorothy. It’s been re-jiggered and tweaked, but the underlying idea is traditional and hers.
KSW: When/how/where do you serve it?
AH: I serve it as a part of my big summmer dinner in August—Pulled Pork, Fried Chicken, Ham Biscuits, Broccoli Slaw. A complete and total crowd pleaser.
KSW: What is your favorite part of summer entertaining?
AH: Being outside in California—no storms, no mosquitos, and no humidity. It’s paradise.

Silver Queen Corn Pudding

This dish goes with everything. I love it with plain grilled fish, in the height of the summer corn season, accompanied by the juiciest summer tomatoes. Silver Queen is my favorite of all corn, so that’s the one I cite, but this formula will work for any corn, even frozen, but don’t say I said it.
Yield: 1 eight-cup soufflé dish, or 2 four-cup soufflé dishes, 6-8 servings
3 cups corn (can be good-quality frozen) such as Silver Queen, or fresh yellow summer corn
1 quart water
1 tablespoon salt plus 1 ½ teaspoons salt, divided
1 1/2 cups heavy cream
1 1/2 cups milk
3 tablespoons salted butter, melted
1 ½ tablespoons sugar
3/8 teaspoon ground black pepper
5 eggs, beaten
3 tablespoons minced onion squeezed dry in cheesecloth, and measured afterwards
1 ½ teaspoons flour
Additional butter for the baking dish
Pre-heat the oven to 300° F. Butter whatever size baking dish you are using.
In a medium-sized stock pot over a high heat, bring the water and the salt to a boil.
Drop in the corn and blanch it for two and a half minutes, exactly, drain it in a colander, making sure you get out all of the excess water.
In a food processor fitted with a metal blade, puree the corn until the kernels are no longer whole, but not yet smooth. Drain the puree again in a colander.
In a large mixing bowl, combine the corn, cream, milk, melted butter, sugar, salt, ground black pepper, eggs, and minced onion, and stir them together to mix them. Shake the flour over the mixture and stir it gently in to combine.
Pour the mixture into the baking dishes and bake it for approximately 45 minutes until the custard is just set. It should still tremble a small bit. Serve it.

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