Ingredients
-
5
-
2
-
2
-
2
-
2
-
1/2
-
2
-
1/4
-
1/2
-
1/2
-
-
-
-
-
Directions
Savory Corn & Basil Pudding, 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 , We love corn pudding! Mine was (oops) borderline overcooked so be careful This was delicious Made for I’ve saved all these recipes! March Diabetic Tag , I took this lovely casserole to a friend’s brunch this morning Everyone asked for the recipe used fresh supersweet corn from the farm stand and fresh basil from my garden Also used 1/2 tsp salt (VS 1/4 tsp ) The fresh basil is what made this special
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Steps
|
1
Done
|
Heat Oven to 350 Degrees F. |
|
2
Done
|
Generously Butter a 4 Cup Low Baking Dish (gratin Dish). |
|
3
Done
|
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. |
|
4
Done
|
You Should Have Apprx 1 1/2 Cups of Corn Pulp. |
|
5
Done
|
in a Bowl Whisk the Flour, Cornmeal& Eggs Until Very Smooth. |
|
6
Done
|
Whisk in the Egg Yolks, Milk, Butter Salt& Hot Pepper Sauce. |
|
7
Done
|
Stir in the Basil& Corn Pulp. |
|
8
Done
|
Pour Into the Baking Dish Bake 30-35 Minutes or Until a Knife Inserted Into the Center Comes Out Clean. |
