Loprraine
Executive Chef
Here's the Corn Pudding. If you have fresh corn, grilling it adds a nice smokey flavour. You can add things such as cooked bacon etc, but I like it plain. It has a souffle like texture.
Makes about 6 servings
3 T butter
2 cups corn kernals (thawed and drained if using frozen)
Pinch each nutmeg and white pepper
4 eggs
1/4 c ap flour
1/2 t baking powder
1 T sugar
1 t salt
1 1/2 c heavy cream
Preheat oven to 325F. Melt the butter in a large saucepan and saute the corn kernals over medium heat, about 10 minutes. Do not brown. Add the nutmeg and pepper and set aside.
Beat the eggs until light and foamy. Sift together the flour, baking powder, sugar and salt and then sift into the eggs. Beat until smooth. Add the reserved corn and the cream, blend well. Pour into a greased 1 1/2 quart casserole and bake in a water bath for about 1 hour 15 minutes, until a knife inserted comes out clean.
Makes about 6 servings
3 T butter
2 cups corn kernals (thawed and drained if using frozen)
Pinch each nutmeg and white pepper
4 eggs
1/4 c ap flour
1/2 t baking powder
1 T sugar
1 t salt
1 1/2 c heavy cream
Preheat oven to 325F. Melt the butter in a large saucepan and saute the corn kernals over medium heat, about 10 minutes. Do not brown. Add the nutmeg and pepper and set aside.
Beat the eggs until light and foamy. Sift together the flour, baking powder, sugar and salt and then sift into the eggs. Beat until smooth. Add the reserved corn and the cream, blend well. Pour into a greased 1 1/2 quart casserole and bake in a water bath for about 1 hour 15 minutes, until a knife inserted comes out clean.
