Wednesday, December 2, 2015

Corn Pudding (GF)

Corn Pudding (GF)
(8-12 servings)


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


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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