Wednesday, July 14, 2010

Recipes: Fresh Corn and Bacon Pudding

Nothing says summer like sweet, fresh corn. We love it on the cob, we love it in a black-bean salsa, in a creamy chowder, or in a million other ways.

For the omnivores out there (especially those who believe that everything is better with bacon!) here's a new recipe to try from OrganicToBe: a savory corn pudding.

2 cups fresh organic corn kernels
1½ cups organic milk
2 tablespoons unsalted organic butter plus more for the pan
2 tablespoons unbleached organic white flour
2 organic eggs, beaten
½ teaspoon salt
¼ teaspoon freshly ground pepper
3 slices thick free-range bacon, fried crisp and crumbled
½ cup grated organic Cheddar cheese (optional)
Chopped organic green onions for garnish

- Soak the corn in the milk for 15 minutes.
-Preheat the oven to 350°F. Generously butter a 1-quart baking dish.
-Melt the 2 tablespoons of butter in a saucepan over medium heat. Whisk in the flour, and cook it for 2 or 3 minutes, stirring.
-Drain the corn, and whisk the milk into the flour mixture. Simmer it until slightly thickened, about 5 minutes.
-Remove the pan from the heat and whisk in the eggs. Stir in the corn, salt, pepper, and bacon.
-Pour the corn mixture into the prepared pan, and sprinkle the cheese on top. Bake it until brown on top and firm to the touch, about 45 minutes. Let it cool for 10 minutes before spooning it into bowls and topping it with green onions. Makes about 2 servings.

Do Ahead: Make the corn pudding and refrigerate it. It loses some of the lightness and velvety texture, but my son maintains that the flavor improves. Chop the green onions.

In the Morning (about 25 minutes): Warm the pudding in a 375-degree oven for about 20 minutes. Spoon into shallow bowls or small plates, garnish, and serve.

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