Corn pudding makes a delicious accompaniment to any entree. This particular recipe stands on its own for flavor, but if you like adding your own touch, go for it. A few items we found that work well are Parmesan cheese, green onions or fresh dill. (The green onions and dill add color, as well as flavor.)
Before you make the corn pudding, remove the husks and silk from the corn. To remove the corn's silk, rub a damp paper towel over the ear or try a damp soft-bristle toothbrush. To remove the kernels from the cob, cut a small piece off the tip of one end of the cob so the cob stands flat. Place the flat side of the cob on a plate, firmly holding the cob in place. With a very sharp knife, cut downward to remove the kernels. Use the back of the blade to scrape what's left of the juice from the cob. Two medium ears of corn yield roughly 1 cup of kernels.
Corn Pudding
- 3 cups fresh corn kernels
- 1 teaspoon sugar
- 1 teaspoon salt
- 1/8 teaspoon ground nutmeg
- 3 large eggs, separated
- 2 tablespoons butter, melted
- 1/2 cup light cream or half and half
Preheat oven to 350 degrees. Butter a 1 1/2-quart baking dish.
Mix together the corn, sugar, salt and nutmeg. Lightly beat the egg yolks and stir them into the corn mixture. Stir in the butter and cream.
Beat the egg whites until stiff peaks form. Fold the whites into the corn mixture. Pour the mixture into the prepared baking dish and cook for 35 minutes, uncovered, or until a toothpick inserted in the center comes out clean.
"Good Old Food" by Irena Chalmers
If you have a fruit or vegetable that you would like to see featured, please call food editor Suzanne Martinson at 412-263-1760 or e-mail us at aburnett@post-gazette.com or bkline@post-gazette.com We're also looking for easy-to-make, quick recipes that highlight the fabulous flavors of fresh produce. Send to Farm Fresh, PG Food, 34 Blvd. of the Allies, Pittsburgh, PA 15222.
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