Richmond Times-Dispatch

Corn Pudding

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Makes 4 to 6 servings. Active time: 10 minutes. Total time: 55 minutes.

¾ cup wholemilk

3 large eggs

Scant ¼ cup (about 1 ounce) rough chopped fresh onion

1 tablespoon all-purpose

flour

1 tablespoon granulated

sugar

1 15- ounce can whole- ker

nel corn

½ stick (4 tablespoon­s) salted butter, melted, PLUS more for greasing the pan

Position a rack in the center of the oven and heat to 325 degrees.

In a small saucepan over medium heat, add the milk, and heat until it just begins to steam and tiny bubbles appear, about 3 minutes — this is called “scalding.” If you have an instantrea­d thermomete­r, the milk should be about 180 degrees.

In the jar of a blender, in this order, combine the eggs, onion, flour, sugar, corn, butter and milk. This keeps the eggs and hot milk separated until blended, which prevents curdling. Pulse about 6 times, until the corn is well

chopped but not pureed.

Grease an 8- inch square baking dish. Pour the mixture into the dish and place it in the oven.

Bake for about 45 minutes, or until the pudding is set, a knife inserted in the center comes out clean, and the edges are just beginning to brown. The pudding still will be a bit jiggly.

Place the baking dish on the table and serve family style. Leftover corn pudding can be refrigerat­ed in an airtight container for up to 4 days.

— Adapted from Maureen Maloney

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