Posted at: 09/06/2013 10:25 AM
| Updated at: 09/08/2013 9:37 AM
By: Amy Adamchick
Corn Pudding from Carole Murko
My friend David Moore asked me to cook up a casual dinner, saying "In the interest of this being an heirloom meal, I thought you should make corn pudding. It’s our family’s favorite heirloom food." I said, no problem. I adapted his “non-recipe’ into a workable one.
You can only imagine how surprised I was when David put the corn pudding on the table. I proclaimed, "Shouldn't we wait until after the main course?" To which David responded, "It is part of the main course." And I burst out laughing, admitting I thought it was dessert and I even made whipped cream to go on top!?And boy was it delicious. This is a keeper and I was told it was better than his Dad's!
4 ears fresh corn shucked and cut off cob (or 3-4 cups frozen kernels, thawed)
4 farm-fresh eggs
1 cup heavy cream
½ cup whole milk
1 Tbsp vanilla extract
6 Tbsp organic sugar
½ stick butter
2 tsp baking powder
1 tsp salt
Preheat oven to 350 degrees.
Butter a square 8 x 8 baking dish.
Blend all the ingredients in a food processor for about 3-5 minutes until corn is nicely blended while still retaining some texture.?Pour into baking pan and bake until golden brown, about 35-45 minutes.
Cool and serve warm as a side or as dessert.