Yield: 1 servings
| Measure | Ingredient |
|---|---|
| 1 tablespoon | Butter |
| 1 medium | Onion; (small dice) |
| 1 teaspoon | Minced garlic |
| 6 | Ears corn stripped of the kernels |
| Salt and pepper to taste | |
| 1 quart | Corn stock |
| 1 quart | Heavy cream |
| 10 ounces | Yellow corn meal |
| ½ cup | Chives |
| 6 | Corn stalks |
| 1 medium | Onion; medium dice |
| 2 | Carrots |
| 2 | Bay leaf |
| 1 tablespoon | Peppercorn |
| 2 tablespoons | Salt |
| 2 quarts | Water |
CORN STOCK
Corn Stock:
Place all ingredients in a stock pot, cover with cold water. Simmer for 40 minutes and strain.
Pudding:
Melt butter in a large sauce pan, over low heat, and cook the onions and garlic for 3 minutes. Add the corn kernels, cook 1 minute. Season with salt and pepper. Add stock and cream bring to a boil. Slowly whisk in cornmeal and cook for 3 minutes. Add chives, stir, and serve.
Converted by MC_Buster.
Per serving: 3587 Calories (kcal); 365g Total Fat; (89% calories from fat); 26g Protein; 74g Carbohydrate; 1336mg Cholesterol; 13388mg Sodium Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 6½ Vegetable; 0 Fruit; 73 Fat; 0 Other Carbohydrates
Recipe by: COOKING LIVE PRIMETIME SHOW #CP0001 Converted by MM_Buster v2.0n.