6 ears white or yellow corn
1/2 c milk
4 or 5 eggs
3/4 c cream, warmed
3 oz jack or muenster cheese, grated
1 T each dill and parsley, finely chopped
1/2 t salt
white or black pepper
about 1/2 c toasted bread crumbs
Shave the kernels from the corn with a knife Set aside 1 cup of kernels, and put the rest in a blender with the milk and make a fairly smooth puree. This will take from 2-3 minutes, which may seem like a long time for the blender to be running.
Beat the eggs well with a whisk; then stir in the corn puree, corn kernels, cream, cheese, dill, and parsley. Season with the salt and several grindings of pepper.
Preheat the oven to 325 degrees. Thoroughly coat a large baking dish, or 1-cup capactiy ramekins, with butter, and line them liberally with bread crumbs. Add the custard, set the baking dish in a deep pan, and add hot water to come halfway up the sides. Bake the pudding for about 1 hour and 10 minutes if it is in a single dish, 50 to 55 minutes if divided among smaller ramekins. When the top is firm and lightly browned, remove the pudding from the oven and let it rest a few minutes before serving. Serve the pudding in its baking dish, or unmold it and serve it top side up. With its herbal seasoning, this corn pudding could be complemented with either a cabernet sauvignon or a sauvignon blanc.
Source: Greens Cook Book
Prepared by: Stacey for the August 2006 meeting.