Recipe courtesy of Mary Sue Milliken
and
Susan Feniger
Corn Pudding
- Level: Easy
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 185
- Total Fat
- 7
- Saturated Fat
- 3
- Carbohydrates
- 22
- Dietary Fiber
- 2
- Sugar
- 5
- Protein
- 9
- Cholesterol
- 146
- Sodium
- 413
Ingredients
1 tablespoon unsalted butter, for the baking dish
1/2 cup fine bread crumbs, toasted
3 cups corn kernels (from about 6 ears corn), or use best quality canned corn
1 cup milk
1 cup water
1/3 cup instant polenta
6 large eggs
2 teaspoons sugar
2 1/2 teaspoons salt
1 teaspoon freshly ground black pepper
1/2 small bunch cilantro, leaves only, finely chopped
Directions
- Preheat the oven to 300 degrees. Place a heavy baking sheet on the lower rack of the oven and butter a 2 quart souffle or shallow baking dish. Sprinkle it with the bread crumbs and turn the dish so that the breadcrumbs coat the sides evenly. Discard any excess crumbs and set the dish aside. In a food processor, combine the corn and the milk and process for 10 to 15 seconds, until reduced to a puree with some texture. Transfer the mixture to a large bowl and set aside while you cook the polenta. In a small sauce pan, bring the water to a boil and cook the instant polenta according to the package instructions (you should have 1 cup of cooked polenta). Let the polenta cool for about 5 minutes, stirring to help it cool faster, then stir it into the corn mixture. Stir in the eggs one at a time and add the sugar, salt, pepper, and cilantro. Pour the mixture into the prepared dish and bake on the baking sheet until firmly set in the center and beginning to brown around the edges, about 50 to 60 minutes. Either serve from the dish or unmold carefully onto a serving dish.