Your Daily Dish: Fresh Corn Pudding
Want fresh corn but don’t want it stuck in your teeth (really, who can eat a cob gracefully?).
What are you waiting for? Get shucking because this fresh corn pudding is shuckin’ delicious.
11/4 cups yellow cornmeal
4 cups whole milk
1/2 tsp kosher salt
1/3 cup butter
2 cups fresh corn kernels (3-4 ears)
2 tsp sugar
1/2 tsp kosher salt
1/8 tsp cayenne pepper
3 large egg yolks
3 large egg whites
1/4 tsp cream of tartar
1) Preheat oven to 375°F. Coat an 8-inch square baking dish with non-stick cooking spray.
2) Separate egg yolks into a small bowl and egg whites into the bowl of an electric mixer. Set both aside.
3) In a large saucepan, whisk cornmeal, milk and salt over medium heat. Bring mixture to a boil, whisking constantly until mixture begins to thicken, about 3 minutes. Reduce heat to low, stir frequently and cook 5 minutes until mixture is very thick. Remove from heat and transfer to a large bowl. Cool to room temperature, about 20 minutes.
4) Meanwhile, in a large skillet, melt butter over medium heat. Add corn kernels, sugar, salt and cayenne pepper, sautéing for 5 minutes. Transfer to food processor and puree until kernels are chopped, about 10 seconds.
5) Once cornmeal mixture has cooled, stir in pureed corn kernels and egg yolks until well combined.
6) Using an electric mixer with the whisk attachment, beat the egg whites and cream of tartar on high speed until stiff peaks form. Doing half at a time, gently fold egg whites into cornmeal mixture. Spread batter into prepared dish and bake 30-35 minutes until pudding is puffed and top is golden. Serve immediately.
Bite Me Bit: “You are the shuckiest shuck faced shuck in the world!” -James Dashner, ‘The Maze Runner’
If you don’t have fresh corn, go for the frozen variety with this Southwestern Chicken Corn Chowder.
Whether it’s cruising the aisles at the Dollar Store or experimenting at the stove, we believe that every day can be a holiday.
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