| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | December 19 | 1 | servings | |
INGREDIENTS
| 2 | c | 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 | ts | Salt |
| 4 1/2 | ts | Sugar |
| 3 1/2 | c | Milk; scalded |
| 1 | tb | Double-acting baking powder |
| 4 | lg | Eggs; beaten lightly |
| 1 | c | Thinly sliced scallion greens |
| 2/3 | c | Thawed frozen corn kernels; patted dry |
| Rosemary sprigs for garnish |
INSTRUCTIONS
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 1/2-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 1 1/2-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.
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