| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | American | Clprime2 | 1 | servings |
INGREDIENTS
| 1 | tb | Butter |
| 1 | md | Onion; (small dice) |
| 1 | ts | Minced garlic |
| 6 | Ears corn stripped of the kernels | |
| Salt and pepper to taste | ||
| 1 | qt | Corn stock |
| 1 | qt | Heavy cream |
| 10 | oz | Yellow corn meal |
| 1/2 | c | Chives |
| 6 | Corn stalks | |
| 1 | md | Onion; medium dice |
| 2 | Carrots | |
| 2 | Bay leaf | |
| 1 | tb | Peppercorn |
| 2 | tb | Salt |
| 2 | qt | Water |
INSTRUCTIONS
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; 6 1/2 Vegetable; 0 Fruit; 73 Fat; 0 Other Carbohydrates Recipe by: COOKING LIVE PRIMETIME SHOW #CP0001 Converted by MM_Buster v2.0n.
A Message from our Provider:
“Instead of complaining that God had hidden himself, you will give Him thanks for having revealed so much of Himself. #Blaise Pascal”