Southern-style corn pudding is so delectable, it may be a challenge to eat just a single portion. It’s easy to prepare, boasting only four ingredients plus salt and pepper. I make it in a 1 1/2-quart gratin dish, but any 1 1/2-quart ovenproof casserole will work.
To remove the kernels from the cob, cut the stem off the corn; then stand it, large flat end down on a rimmed baking sheet. Cut kernels off, running the knife from top to bottom next to the cob, rotating when needed to remove kernels on all sides.
Southern Corn Pudding
Yield: 4 servings
INGREDIENTS
Butter for greasing pan
2 1/4 cups fresh corn kernels, from about 3 ears of corn
2 cups whole milk, heated
2 large eggs, lightly beaten
2 tablespoons butter, melted
Salt and freshly ground black pepper to taste
Optional garnish: Minced fresh parsley
PROCEDURE
1. Adjust oven rack to middle position. Preheat oven to 350 degrees. Butter a 1 1/2-quart ovenproof casserole.
2. Mix all ingredients in bowl. Pour into buttered casserole. Place casserole in small roasting pan that is large enough to hold the casserole. Add enough hot water to roasting pan to come halfway up the sides of the casserole, being careful not to get any water in the casserole. Bake for 45 to 50 minutes or until it is firm.
Have a cooking question? Contact Cathy Thomas at cathythomascooks@gmail.com
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August 01, 2021 at 12:36AM
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Recipe: Corn pudding is a delicious dish you can make with 4 ingredients - OCRegister
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