Similar to a soufflé, this corn pudding puffs up, then sinks a little as it cools. It makes a stunning side dish for any Grilled Chicken.
Or serve the pudding as a simple main course, paired with heirloom tomatoes and crusty bread.
This recipe can easily be halved; bake the pudding in a shallow 2-quart baking dish for 45 minutes.
· 1/2 cup fresh bread crumbs
· 1 1/2 cups grated cheddar cheese
· 4 lb. corn kernels, about 14 cups
· 6 shallots, peeled
· 2 cups heavy cream
· 1/4 tsp. Tabasco sauce
· 1 Tbs. salt
· 1/2 tsp. freshly ground pepper
· 12 eggs
· 1 Tbs. chopped fresh thyme
No nutrition information available
Preheat an oven to 350°F.
Grease a 17-by-10-inch roasting pan or baking dish.
Sprinkle the bread crumbs and 1/4 cup of the cheese in the bottom of the dish.
In a food processor, combine 2 cups of the corn, the shallots, cream, Tabasco, salt and pepper and process until creamy.
In a large bowl, lightly beat the eggs. Stir in the cream mixture, the remaining corn, the remaining 1 1/4 cups cheese and the thyme. Pour into the prepared baking dish.
Bake until the pudding is lightly browned on top and a knife inserted into the center comes out clean, about 2 hours.
Serve immediately. Serves 12 to 14.