i am planning on making this for the fall fest:
Corn Pudding – Serves 6 (from Good Friends Great Dinners, by Susan Costner)
Ingredients:
*
* 6 ears fresh corn, shucked and kernels cut from the cob, or 3 cups frozen (thawed)
* 6 large eggs, beaten lightly
* 1 ½ cups milk
* 1 ½ cups heavy cream
* 2 tsps salt
* ½ tsp cayenne pepper
* 1 bunch scallions, minced. White and green parts
* 3 tbsp unsalted butter, melted
* ¼ cup shredded asiago cheese
Preheat oven to 350F. Place kernels of corn in a mixing bowl. In a separate bowl, beat the eggs until smooth. Add the milk, cream, salt, cayenne, scallions, and melted butter. Stir in the corn until the mixture is combined well.
Pour the pudding into a well buttered 6 cup souffle dish. Sprinkle the cheese over the top. Bake for 55 – 60 minutes, or until the center is just firm. Cover loosely with aluminum foil if the top is browning to quickly.
Wolvie notes: I sometimes mix monteray jack and parm for the cheese when I can't find asiago. (this is what I did at Wolviefest) I also sometimes add chili's – depends on how I am feeling. Same thing with garlic. I always add several grinds of black pepper. This dish is great at room temp, and is trememdous warm. Leftovers hold very well.
Another note: I add a lot more than 1/4 cup cheese, and mix it in, usually closer to a cup. :-)
i just copied this from an old menu i had for a wolviefest i threw years ago. This stuff disappears so i will make a good batch of it. Obviously the only sweet is from the corn in this one- i will put enough corn up to make sure to have enough for fall
