Corn Pudding (GF)
(8-12 servings)
Ingredients:
4
tbsp. Unsalted Butter (plus extra for baking dish)
3¼
cups Milk, divided
2
tsp. Sugar
1
tsp. Kosher Salt
1
cup Cornmeal
2
cups Whole Kernel Corn (fresh or frozen)
¼
tsp. Cayenne Pepper
4
large Fresh Eggs, separated & room temperature
¼
tsp. Cream of Tartar
Directions:
In
a medium sauce pan over medium-high heat, combine butter, 3 cups of milk, sugar
and salt. Bring to a simmer and when
butter has melted, reduce heat to medium-low.
Slowly add cornmeal as you whisk constantly. Now add in corn and pepper while continuing
to whisk until thickened (3-5 minutes).
Remove from heat and transfer to a large mixing bowl. In a small bowl, whisk egg yolks and
remaining ¼ cup of milk together. Set
both of these bowls aside. In a medium
bowl, beat the egg whites and cream of tartar with an electric mixer until you
have stiff peaks. Now combine a ½ cup of
cornmeal mixture with the egg yolk mixture and then add back to the remaining
cornmeal mixture bowl. Take egg whites
and slowly fold in 1/3 of them into the cornmeal mixture. Then gently fold in the rest of the egg
whites. Transfer this batter into a
buttered 7x11 baking dish. Place in a
pre-heated 400 degree oven and bake for about 35 minutes. The top should be browned and puffy and the
dish should jiggle slightly. Remove to a
rack and cool slightly before serving warm.
Note: If you like a
little kick to your dish, try adding a fresh jalapeno pepper or two. Remove seeds, dice finely and add to mixture
when you add the corn.
Ideas for Future Efforts
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