Savory Corn Pudding Food

SAVORY CORN PUDDING

Savory Corn Pudding image

A scoop of this on the side of summer barbecue is pure heaven -- it's a welcome addition to your potato- and pasta-salad rotation.

Provided by Martha Stewart

Categories Food & Cooking Dessert & Treats Recipes

Number Of Ingredients 7

Ingredients

8 ears corn
3 slices bacon
1 medium yellow onion, diced
1/2 cup whole milk
Salt and pepper
1/4 to 1/2 teaspoon red-pepper flakes
1/2 cup torn fresh basil leaves

Steps:

Grate corn into a medium bowl. In a large heavy pot, cook bacon over medium-high until crisp. With tongs, transfer to paper towels to drain. Add onion to pot and cook until soft, 8 minutes.
Add corn and accumulated juices and cook 5 minutes. Slowly stir in milk and cook until thick and creamy, about 2 minutes. Season with salt, pepper, and red-pepper flakes. Crumble bacon over corn mixture and top with basil.

Nutrition Facts : Calories 239 g, Fat 7 g, Fiber 7 g, Protein 10 g, SaturatedFat 2 g

SAVORY CORN & BASIL PUDDING

Savory Corn & Basil Pudding image

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"

Provided by Bergy

Categories Lunch/Snacks

Time 50m

Yield 4-6 serving(s)

Number Of Ingredients 10

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

Steps:

Heat oven to 350 degrees F.
Generously butter a 4 cup low baking dish (gratin dish).
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.
You should have apprx 1 1/2 cups of corn pulp.
In a bowl whisk the flour, cornmeal& eggs until very smooth.
Whisk in the egg yolks, milk, butter salt& hot pepper sauce.
Stir in the basil& corn pulp.
Pour into the baking dish bake 30-35 minutes or until a knife inserted into the center comes out clean.

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