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Neno's Place Established in 2006 as a Community of Reality


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Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality


Neno

I can be reached by phone or text 8am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.

Established in 2006 as a Community of Reality

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Established in 2006 as a Community of Reality

Many Topics Including The Oldest Dinar Community. Copyright © 2006-2020


    Corn Pudding

    Lobo
    Lobo
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    Posts : 28411
    Join date : 2013-01-12

    Corn Pudding Empty Corn Pudding

    Post by Lobo Fri 22 Jan 2016, 9:20 pm

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    Corn Pudding
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    Prep Time: 10 minutes
    Cook Time: 120 minutes
    Servings: 14
    Similar to a soufflé, this corn pudding puffs up, then sinks a little as it cools. It makes an impressive side dish for our Grilled Chicken with Ancho Barbecue Sauce. Or serve the pudding as a simple main course, paired with heirloom tomatoes and crusty bread.

    This recipe can easily be halved; bake the pudding in a shallow 2-quart baking dish for 45 minutes.






    • 183

    Ingredients:


    • 1/2 cup fresh bread crumbs
    • 1 1/2 cups grated cheddar cheese
    • 4 lb. corn kernels, about 14 cups
    • 6 shallots, peeled
    • 2 cups heavy cream
    • 1/4 tsp. Tabasco sauce
    • 1 Tbs. salt
    • 1/2 tsp. freshly ground pepper
    • 12 eggs
    • 1 Tbs. chopped fresh thyme

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    Directions:

    Preheat an oven to 350°F. Grease a 17-by-10-inch roasting pan or baking dish. Sprinkle the bread crumbs and 1/4 cup of the cheese in the bottom of the dish.

    In a food processor, combine 2 cups of the corn, the shallots, cream, Tabasco, salt and pepper and process until creamy.

    In a large bowl, lightly beat the eggs. Stir in the cream mixture, the remaining corn, the remaining 1 1/4 cups cheese and the thyme. Pour into the prepared baking dish.

    Bake until the pudding is lightly browned on top and a knife inserted into the center comes out clean, about 2 hours. Serve immediately. Serves 12 to 14.

    Adapted from Williams-Sonoma New American Cooking Series, The Heartland, by Beth Dooley (Time-Life Books, 2001).

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