| 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”