Toasted Sweet Corn Pudding |
|
 |
Prep Time: 10 Minutes Cook Time: 80 Minutes |
Ready In: 90 Minutes Servings: 8 |
|
In this golden casserole (which you'll find on many Pennsylvania Dutch tables), a buttermilk custard rises to the top while the chewy, toasty corn sinks to the bottom, resulting in a two-layered pudding. The packaged sweet cornfrequently called by its most common brand name, Cope's cornis slowly dried so that its natural sugars caramelize, a centuries-old Native American preservation method. Recipes usually call for grinding the corn, but the whole kernels impart a coarser texture that we love. Ingredients:
1 (7 1/2-ounces) package cope's corn (toasted dried sweet corn) |
4 cups whole milk |
1 cup well-shaken buttermilk (not powdered) |
4 large eggs, lightly beaten |
1/2 stick unsalted butter, melted and cooled |
2 tablespoons sugar |
2 tablespoons all-purpose flour |
Directions:
1. Preheat oven to 350°F with rack in upper third. Butter a 2-quart shallow baking dish.
2. Whisk together all ingredients with 1 1/2 teaspoons salt and 1 teaspoon pepper in a large bowl.
3. Transfer to baking dish. Bake until pudding is set, 1 to 1 1/4 hours. Cool 10 minutes before serving.
4. What to drink:Josmeyer Les Folastries Gewürztraminer '05
5. Cooks' note: Corn pudding can be made 3 hours ahead. Reheat, covered, in a 300°F oven.
|
|