I had a somewhat interesting story for how I came up with this recipe, but I keep going to the fridge and sticking a fresh spoon into this now cold, smoky, spicy corn pudding and taking a bite. Then, tossing the spoon into the sink to prevent a second bite. I’m hedging because I don’t want to admittedly portion a piece out, heat it up and eat it (after the three helpings I had last night), but I seriously can’t help myself. It is that tasty…even cold and semi-solid in the fridge. <br /> <br />Growing up in Florida (yes, it’s still the South!), I developed such a weakness for southern food, and corn pudding, itself, is classic, southern comfort food at its best. <br />There are tons of variations and no real right way to make corn pudding, but I prefer this method because it stays creamy, sweet, with a caramelized top, and it still cuts easily without being bread-like. The combo of mustard seeds and curry leaves marries incredibly well with the spiciness from the peppers, the sweet tang of the sundried tomatoes, and the deep, lovely smokiness from the mozzarella. I wanted smokiness without bacon-y flavor (for once), and the result here is divine. I’m likely making this for Thanksgiving this year, which is always a cultural trip! Enjoy! <br />

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