Indian Corn of the Americas
Mark Miller
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All-American Corn Pudding

 "Sex is good, but not as good as fresh sweet corn."
~ Garrison Keillor

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Cornfield at Sunrise
Photographic Print
O'Keefe, Timothy
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All-American Corn Pudding
Bon Appetit August 1995

Nonstick vegetable oil spray
2 cups fresh corn kernels or
frozen, thawed, well drained
3 tablespoons cornstarch
1 teaspoon butter
1/2 cup thinly sliced green onions
2 large eggs
1 large egg white
1 cup milk (can be low-fat)
1/2 cup chicken stock or canned broth
1 teaspoon granulated sugar
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/4 teaspoon ground nutmeg
2 tablespoons grated Parmesan cheese

Preheat oven to 375 degrees F. Spray an 8-by-8-by-2-inch glass baking
dish with nonstick vegetable oil spray. Purée 1 1/4 cups corn kernels and cornstarch in processor until almost smooth; set aside.
Melt butter in small skillet over low heat. Add green onions and sauté 3 minutes. Whisk eggs, egg white, milk, stock, sugar, salt, pepper and nut-
meg in large bowl to blend. Add corn purée, green onions, 1 tablespoon
Parmesan and remaining 3/4 cup corn kernels and stir until blended. Pour
mixture into prepared dish. Sprinkle remaining 1 tablespoon Parmesan
cheese over.
Place dish in large roasting pan. Pour enough hot water into roasting pan
to come halfway up sides of dish. Bake until pudding is just set and light golden, about 45 minutes. Remove dish from water and let stand 5
minutes. Cut into squares and serve. 6 servings.
 

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