| 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.
A Message from our Provider:
“God loves everyone, but probably prefers \”fruits of the spirit\” over \”religious nuts!\””