Creamy Corn Pudding

INGREDIENTS from At the Farmers' Market with Kids by Leslie Jonath and Ethel Brennan

  • 1.5 to 2 cups fresh corn kernels, cut from 2 large ears of corn
  • 1 tablespoon unsalted butter
  • 1 shallot, minced
  • 2 teaspoons finely chopped chives
  • 3 eggs
  • 1/2 teaspoon salt
  • 1 cup grated white cheddar
  • 3 cups milk
  • 1/2 cup yellow cornmeal

Preheat oven 350. Butter one 8 inch baking dish or four 4 inch ramekins.

Melt butter in a large skillet over medium heat.  Saute the shallot, chives and corn kernels, stirring occasionally until corn has softened - about 5 minutes. Remove from heat and set aside.

In a medium bowl whisk together eggs and salt. Stir in grated cheese and set aside.

In a medium sauce pan, bring 2 cups of milk to a gentle boil. Whisk in corn meal. Lower heat, stir regularly, and cook corn meal until it resembles a thickened porridge - about 5 minutes of cooking.

Remove sauce pan from heat, whisk in the remaining cup of milk, the corn mixture, and the egg mixture. Pour into buttered baking dish(es).

Bake the pudding(s) for about 45 minutes until the tops are golden brown. A toothpick stuck into the center of the pudding should come out clean.

Eat and enjoy!

Serves 4-6

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