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La Belle Cuisine
All-American Corn Pudding
Bon Appétit August 1995
Bon Appetit - One Year Subscription
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
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
meg in large bowl to blend. Add corn purée, green onions, 1 tablespoon
and remaining 3/4 cup corn kernels and stir until blended. Pour
mixture into prepared dish.
Sprinkle remaining 1 tablespoon Parmesan
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
minutes. Cut into squares and serve. 6 servings.
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