Corn Pudding

Name: Corn Pudding
Yield: 4 - 6 servings
Ingredients: 2 1/3 cups (580 mL) Milk; 3/4 cup (180 mL) medium cornmeal; 2 tsp (10 mL) sugar; 1 tsp (5 mL) salt; 1 cup (250 mL) corn kernels; 3 tbsp (45 mL) butter diced; 1/2 cup (125 mL) Canadian Parmesan grated; 6 eggs; Freshly ground salt and pepper to taste; 1/2 tsp (2 mL) cayenne pepper; Chives sliced thinly

Our dietitians' favourite

This dish is typical of the eastern United States, and it is still prepared everywhere in the rural regions where corn grows so abundantly. It was originally made with white cornmeal, but yellow is commonly used.

Prep: 15 min
Cooking: 35 min

Yields 4 - 6 servings

Ingredients

2 1/3 cups (580 mL) Milk
3/4 cup (180 mL) medium cornmeal
2 tsp (10 mL) sugar
1 tsp (5 mL) salt
1 cup (250 mL) corn kernels
3 tbsp (45 mL) butter diced
1/2 cup (125 mL) Canadian Parmesan grated
6 eggs
Freshly ground salt and pepper to taste
1/2 tsp (2 mL) cayenne pepper
Chives sliced thinly

READY FOR REWARDS?

Preparation

Preheat oven 400 °F (200 °C). Butter an 8-inch (20 cm) square baking dish.

In a bowl, combine 1 cup (250 mL) of milk, the cornmeal, sugar and salt.

In a saucepan, bring the remaining milk to a boil. Add the cornmeal mixture to the hot milk, stirring constantly. Cook over medium heat, stirring with a wooden spoon, until mixture thickens, about 3 min. Remove from heat and add corn, butter and cheese. Mix well.

In a bowl, beat eggs, seasonings and chives for 1 min. Slowly add to the warm mixture while stirring. Mix well.

Pour mixture into the buttered dish and cook for 35 min or until top is golden and a knife inserted into the centre of the pudding comes out clean. Cool 5 min at room temperature before serving with a seasonal salad.