Friday, June 29, 2012

Corn Pudding

 
I was listening to some comic was making fun of the fact that some party guest had brought corn pudding to a party. And the audience groaned in disgust - ugh! Corn pudding!

And, of course, I thought, "Yum - I haven't had corn pudding in a while -- and I have those 3 ears of corn in the fridge!"

So, corn pudding on Saturday night it was!


Corn Pudding
Penzey's One


2 1/2 c corn (fresh or frozen)
1 1/2 c half and half
1/2 c heavy whipping cream (I used milk, since I was out of whipping cream)
2 T butter, melted
3 eggs, beaten
1/4 c flour
1 tsp salt
1 T sugar
1/8 tsp nutmeg
1/8 tsp white pepper

 Preheat oven to 325. Grease a 1 1/2 quart casserole.

If you are using frozen corn, place corn in a food processor and pulse 3-4 times to break up some of the kernels and release the starch. If using fresh, score the kernels with a fork before removing them from the cob. Set aside.

In a large bowl, combine the dairy, butter, eggs, flour, salt, sugar and spices. Whisk until well combined.

Add corn and stir until well distributed. 


Pour mixture into casserole dish. Place on center rack of oven and bake, uncovered, for 65-70 minutes, or until pudding is set and top is nicely browned.

** Note - if you omit the heavier dairy and replace with regular milk, you will need to bake this longer -- about another 10 minutes or so.



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