Ingredients 1 pound Frozen corn 3/4 cup heavy cream 1/2 cup all purpose flour 1/3 cup cornmeal 1/4 cup sugar 1 1/4 teaspoons salt 1/4 teaspoon baking soda 1 cup sour cream 6 tablespoons unsalted butter, melted 1 large egg, lightly beaten
Instructions 1. Adjust oven rack to upper middle position and heat oven to 400 degrees. Grease 8 inch square baking dish. Combine corn and 1/4 cup water in microwave safe bowl. Cover and microwave until corn is tender, about 7 minutes. Drain corn in colander. 2. Combine cream and 1 1/2 cups corn in blender and process until coarse puree forms, about 30 seconds. Whisk flour cornmeal, sugar, salt and baking soda together in large bowl. Whisk sour cream, melted butter, egg, pureed corn mixture, and remaining corn together in separate bowl. Whisk sour cream mixture into flour mixture until combined. Transfer batter to prepared dish. 3. Bake until edges of pudding are lightly browned and top is slightly puffed, about 35 minutes. Let cool on wire rack for 10 minutes. Serve warm.
Description Nice and rich and creamy.
Servings
6
Notes I doubled the recipe in a 13x9 pan and baked 45-50 minutes. I made this first for Thanksgiving and it was a great addition to the meal.
Source Cook's Country 2018
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