Savory Corn & Basil Pudding |
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Prep Time: 15 Minutes Cook Time: 35 Minutes |
Ready In: 50 Minutes Servings: 6 |
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This is a lovely side dish that can be enjoyed for Brunch, lunch or dinner.. Great flavor. I increased the hot sauce from the original recipe so cut back if you like mild. This recipe with a few minor changes by me is from Cooking Pleasures the official magazine of the Cooking Club of America Ingredients:
5 ears corn, husks & silk removed,scraped |
2 tablespoons flour |
2 tablespoons cornmeal |
2 eggs |
2 egg yolks |
1/2 cup whole milk |
2 tablespoons butter, melted |
1/4 teaspoon salt |
1/2 teaspoon denzels hot pepper sauce or 1/2 teaspoon other hot pepper sauce |
1/2 cup lightly packed chopped fresh basil |
Directions:
1. Heat oven to 350 degrees F.
2. Generously butter a 4 cup low baking dish (gratin dish).
3. Scrape your corn off the husks- To do this you run a paring knife down the middle of each row of corn, hold the ear over a large bowl and with the back of a spoon scrape the ear from top to bottom- this removes the juice and pulp but leaves the tough skins of the kernals behind.
4. You should have apprx 1 1/2 cups of corn pulp.
5. In a bowl whisk the flour, cornmeal& eggs until very smooth.
6. Whisk in the egg yolks, milk, butter salt& hot pepper sauce.
7. Stir in the basil& corn pulp.
8. Pour into the baking dish bake 30-35 minutes or until a knife inserted into the center comes out clean.
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