Fresh Corn Pudding. Summer Glory in a Baking Dish.
This is a classic and totally delicious side dish or vegetarian main course. It is easy to make, and a great thing to bring to a BBQ or pot-luck. If you need to make it after the glory of fresh corn season, you can substitute a can each of corn and creamed corn, or use frozen corn and puree half. But at least once make it from fresh-from-the-farm summer corn. Serve with grilled salmon, salad, and roasted veggie ratatouille.
1 1/2 cups cornmeal
1 tsp. baking soda
8 ears of fresh corn, kernels cut off and cobs scraped to extract "milk"
1 1/4 cups buttermilk
1 stick of butter, melted
1/2 cup chopped fresh pepper (semi-spicy ones, like nardello or poblano if you like spice)
1 onion chopped
3 cups shredded cheese (divided)
salt and pepper
Preheat an oven to 325 degrees F. Oil a 9x13 inch baking dish.
- Cut the kernels off the corn cobs, and scrape the cob with a knife to get all the milky goodness. Puree half of the corn in a food processor or blender.
- Whisk together the cornmeal and baking soda in a small bowl; set aside. Beat the eggs; stir in the corn and the pureed corn, buttermilk, melted butter, peppers, and onion. Stir in the cornmeal mixture and 2 cups of the Cheddar cheese. Season to taste with salt and pepper.Pour into the prepared baking dish.
- Bake uncovered in the preheated oven until firmed and lightly browned, about 1 hour. Remove from the oven, and sprinkle with the remaining cheese; return to the oven for 15 minutes more. Allow it to stand 15 minutes before serving.
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