butterscotchblastoff

Kick start your day with a good breakfast

Savory Corn Pudding

on August 29, 2018
corn pudding.jpg

Hot from the oven… and I mean hot!

The Joy of Cooking very rarely disappoints, and this simple corn pudding is a keeper.

It’s 90-plus degrees in New York City tonight, but three glorious fresh, sweet ears of corn convinced me to turn on the oven. Well worth the sultry, tropical kitchen.

Butter a baking dish and preheat the oven to 350 degrees. Combine 2 cups of fresh corn cut off the cob with 3/4 cup of milk, 2 eggs (beaten well), a tablespoon of flour, a teaspoon of salt, and 2 tablespoons of melted butter. I added a couple of slices of red hot peppers, chopped (we have jars of them from a mistaken reading of a recipe–thank goodness, we caught ourselves before we caused a culinary disaster!), and 1/2 cup of grated cheese. Pour it in your baking dish and place that in a bain marie (the insufferably pompous way of saying a roasting pan of hot water). Bake for 35-45 minutes until a knife slipped in toward the side of the dish comes out clean and the center just jiggles a little.

almost done corn pudding.jpg

Gone in 60 seconds! 

This crisp, firm corn is courtesy of Halsey Farm & Nursery, Southhampton, New York. Oh, to stand in those sprinklers tonight!

halsey farm.jpg

 

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