Organic Sweet Corn Pudding

February 7, 2011 § Leave a comment

When I am figuring out a menu, I always try to find flavors and colors that balance each other out.  For example, when I serve something heavy as a main course, I like to offset it with either an extremely light side or a very sweet accompaniment.  With this simple corn pudding, the bright color and intensely sweet taste is a great accent to a boldly flavored main course, such as a rack of lamb or a Mexican feast.  The shot of golden color is like a ray of sunshine on your plate.

There are also two ways I would serve this as a side: either bake it off in a large baking dish and then serve family style or make individual portions in little ramekins so that everyone gets his or her own little portion.  For a casual dinner, I would go with the former; but for a little bit more formal feel, I would serve individual portions.

Ingredients:

  • 4 cups organic sweet corn kernels (either cut off a cob or you can sometimes find organic sweet corn kernels in the freezer section)
  • 1/2 cup yellow onion, chopped
  • 2 tablespoons unsalted butter
  • 3 large eggs
  • 1 cup milk
  • 1/2 cup heavy cream
  • 3/4 cup shredded Parmesan or quattro formaggio cheese, separated into 1/2 cup and 1/4 cup portions
  • salt
  • pepper

Directions:

  1. Preheat oven to 375 degrees.
  2. In a medium buttered skillet, saute the onions until they become clear, then add the corn.  If you are using frozen corn, you can put the frozen kernels right in without defrosting. Saute the onions and corn for about 5 minutes.  Remove from heat and allow to cool.
  3. While the corn is cooling, combine eggs, milk, cream, salt, and pepper in a bowl and beat together with a fork.  Stir in the 1/2 cup of Parmesan.
  4. When the corn is cooled, put it into a medium baking dish or individual ramekins, filling either about 2/3 deep (so that you have enough room to pour in the custard mixture).  Pour in the custard mixture and sprinkle the top with the remaining 1/4 cup Parmesan.
  5. Bake for 30-45 minutes or until the pudding is golden brown on top.  Serve.

Serves 6.

I would love to know if you tried making this and what you served it with!

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