Tuesday, 16 August 2011

Fresh Corn Pudding

This simple recipe for corn pudding, using fresh corn is a perfect summertime dish to accompany grilled chicken, ribs, or sausage links.

Corn Pudding
Serves 2
2 - 3 ears of corn to equal 1 1/2 cups kernels
1/2 cup shredded cheddar cheese
1/2 teaspoon salt
1/2 teaspoon fresh cracked pepper
1/2 teaspoon dried basil or 1 tablespoon fresh copped
1 1/2 tablespoon butter, melted
1/2 teaspoon hot sauce
2 eggs
1/3 cup heavy cream

Remove husks and silks from corn. In a large bowl slice off kernels with a knife. With the back side of the knife, scrap the cob to remove all the remaining parts of the kernel and the milky juices.
Preheat the oven to 350 degrees.
Spray a 1/2 quart baking dish or 2 ramekins with nonstick cooking spray.
In the baking dish, combine the corn, cheese, salt, pepper and basil.
In a bowl, combine the melted butter, eggs, cream, and hot sauce.
Pour the egg mixture over the corn mixture.
Place the baking dish in a larger baking dish. Add enough hot water to come halfway up the sides of the baking dish containing the corn.

Bake for 40 to 45 minutes or until the pudding is set and golden.
Yields 2 generous portions

This recipe can easily be doubled and baked in a 1 1/2 quart baking dish.


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