Crispy Grilled Virginia Corn Pudding Cakes

Introduction

These Crispy Grilled Virginia Corn Pudding Cakes are Southern-style heaven with a creamy center and golden, crispy exterior. Grilled entirely on the Arteflame, these corn pudding cakes get a beautifully caramelized sear with no risk of burning. Perfect for those who love bold, smoky flavor and are looking to add authentic Southern flair to their outdoor cookouts from start to finish—no oven required!

Ingredients

• 1 1/2 cups fresh sweet corn kernels (or thawed frozen)
• 2 large eggs
• 1 1/4 cups whole milk
• 2 tablespoons granulated sugar
• 1/2 cup cornmeal
• 1/4 cup all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 2 tablespoons unsalted butter (plus more for grilling)
• 1/3 cup finely chopped scallions
• 1/2 cup shredded sharp cheddar cheese

Instructions

Step 1: Fire Up the Arteflame Grill

1. Soak three paper napkins in vegetable oil and place them in the Arteflame grill base.
2. Stack hardwood firewood over the napkins.
3. Light the napkins and let the fire build up for about 20 minutes. The center grill grate will reach 1,000°F and the surrounding flat cooktop will develop multiple heat zones.

Step 2: Prepare the Corn Pudding Mixture

1. In a large bowl, whisk together eggs, milk, and sugar until smooth.
2. Stir in cornmeal, flour, baking powder, salt, and pepper.
3. Fold in corn kernels, scallions, shredded cheddar, and melted butter.

Step 3: Let the Batter Rest

1. Let the mixture sit for 5 minutes to hydrate the cornmeal and thicken slightly.

Step 4: Grill the Pudding Cakes

1. Brush butter directly on the flat top surface of the Arteflame griddle near the hot center zone (but not over direct flame).
2. Scoop about 1/4 cup of the batter onto the buttered cooktop to form individual cakes.
3. Grill until golden brown and crisp on the bottom, about 3–4 minutes.
4. Flip carefully and grill the other side until cooked through, another 3–4 minutes.
5. Move toward a cooler zone of the griddle if they’re browning too quickly.

Step 5: Serve and Enjoy

1. Remove the pudding cakes from the grill and let rest for 3–5 minutes to firm up slightly.
2. Serve hot, garnished with a sprinkle of scallions or a dollop of sour cream if desired.

Tips

• Grill on the inner ring of the Arteflame cooktop for a crispier finish, and move outward if the cakes cook too fast.
• Butter instead of oil gives a deeply rich flavor—just keep brushing the griddle as needed.
• Make sure to not overcrowd the griddle to keep that nice sear.
• For easy flipping, use a thin metal spatula for better lifting without breakage.
• Pre-measure all ingredients before lighting your grill to make things flow smoothly.

Variations

1. Virginia Bacon Corn Cakes: Add 1/3 cup finely chopped crispy bacon to the batter and grill as usual for a smoky, savory kick.
2. Sweet Corn & Honey Cakes: Add 1 tablespoon honey to the batter and top cooked cakes with whipped honey butter.
3. Spicy Jalapeño Corn Cakes: Mix in 1 tablespoon minced jalapeño and 1/4 teaspoon cayenne pepper.
4. Herbed Feta Corn Cakes: Fold in 1/3 cup crumbled feta and 1 tablespoon chopped fresh dill or parsley for Mediterranean flair.
5. Buttery Corn & Pimento Cheese Cakes: Replace cheddar with pimento cheese and add 1/4 cup diced pimentos into the batter.

Best Pairings

• Grilled bone-in pork chops reverse seared on the center grate
• Smoked chicken thighs finished on the griddle
• Fresh grilled asparagus drizzled with lemon butter
• Sweet iced tea or cold hard cider

Conclusion

These Grilled Virginia Corn Pudding Cakes bring together the best of Southern comfort and bold outdoor flavor. With the Arteflame’s precision heat zones, crispier-than-ever finishes and hands-off cleanup, you’ll find yourself making this unique side again and again. Perfectly golden, incredibly flavorful, and ready straight off the grill.