Dried-corn puddings

Yield: 1 servings

Measure Ingredient
2 cups Dried sweet corn; (available by mail
; order from John
; Cope's Food
; Products, Inc.,
; P.O.Box 419,
; Rheems, PA
; 17570-0419, Tel.
; 717-367-5142, and
; at some specialty
; foods shops)
2 teaspoons Salt
4½ teaspoon Sugar
3½ cup Milk; scalded
1 tablespoon Double-acting baking powder
4 larges Eggs; beaten lightly
1 cup Thinly sliced scallion greens
⅔ cup Thawed frozen corn kernels; patted dry
Rosemary sprigs for garnish

In a blender grind the dried corn until it resembles coarse meal. In a bowl whisk together the ground corn, the salt, the sugar, and the milk and let the mixture stand at room temperature for 1 hour. Whisk in the baking powder, the eggs, the scallion greens, the corn kernels, and pepper to taste, pour the batter into sixteen ½-cup metal charlotte molds coated with non-stick spray, and bake the puddings on a baking sheet in the middle of a preheated 375F. oven for 20 to 25 minutes, or until a knife inserted in the centers comes out clean. (Alternatively, the pudding may be baked in a buttered 1½-quart shallow baking dish.) Let the puddings cool for 5 minutes and run a thin knife around the side of each pudding. Invert the puddings, 1 at a time, onto a spatula, invert them onto a platter, and garnish them with the rosemary. Serves 8.

Gourmet December 1992

Converted by MC_Buster.

Converted by MM_Buster v2.0l.

Similar recipes