Monday, October 17, 2011

Company Corn Pudding

So here it is, my new favorite side dish!  My friend, Jennifer Hillen, recently made this to have along with the beef wellington which her husband, Reed, was preparing.  It was so good that I asked her to bring it to Sunday dinner just two days later!!  I have always been intimidated by souffles but Jen conquered it with grace.

Company Corn Pudding
Table of Contents Cookbook 
(The Junior League of Birmingham)

1 tablespoon butter
1 1/2 tablespoons all-purpose flour
2 cups fresh corn kernels (from about 4 ears)
1 3/4 cups half-and-half
3 eggs
1 tablespoon sugar
1 teaspoon salt
2 cups heavy cream or whipping cream
Preheat oven yo 325 degrees.  Coat a 2-quart souffle dish with the butter and sprinkle with the flour, tilting the dish to ensure even coverage.  
With a sharp knife, cut the kernels from the cob.
Combine 1 cup of the corn and the half-and-half in a blender and process until smooth.  
Add the eggs, sugar and salt and pulse to combine.
Mix the corn mixture, remaining 1 cup corn and the cream in a bowl.  
Pour into the prepared souffle dish and bake for 70 minutes or until the center of the pudding barely moves when the pan is lightly touched. 
Let stand for 10 minutes before serving.

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