Sunday, November 8, 2020

Rosie Makes A Corn Pudding.

 Here's a recipe you might want to save for Thanksgiving.  If not Thanksgiving Day itself (since a lot of stuff is already going on that day), then perhaps for the day after - when you have all those leftovers and you might want something a little different and you have the time to make the effort for another side dish.  It's a corn pudding, but it's made sort of like a soufflé.  Don't worry though.  It's not going to be fussy like a soufflé can be.  I consider it a type of hybrid - a light corn pudding with a hint of soufflé.  It’s good for a delicious side dish, or sprinkled with powdered sugar for a dessert, or served for breakfast with fruits.

I've made this corn dish several times.  I've made it for 3 servings, like this recipe, and I've doubled the recipe and made it for 6.  Works fine both ways.  Also, I've made it with canned corn and corn off the cob.  Gotta tell you - we liked it better with fresh corn.  It was, well... fresher tasting and it was creamier.  (And I’ve included the pics to show you the difference.)  If all you have is canned, don't let that stop you.  I have not tried it with frozen corn since I never have that on hand.  I prefer canned corn to frozen.  (But when it comes to peas, forget canned and go with frozen.)  However, if all you've got is frozen corn, thaw it out and pat dry with paper towels to remove any excess moisture.

Corn Pudding

Makes 3 8-oz. ramekins

1/2 stick (4 TB) unsalted butter cut into 4 pieces, plus more butter for the ramekins
1/4 cup + 1 TB sugar,  plus a little bit more for the ramekins
1 TB lemon zest
1/4 cup flour
1 cup fresh corn kernels
1/2 cup heavy cream
1/8 tsp kosher salt
1 egg, separated, plus 2 egg whites, room temperature
1 tsp vanilla
powdered sugar

Heat oven to 400°.
Generously butter the ramekins then sprinkle each with a teaspoon of sugar, turning to coat, and shaking out the excess.  Set ramekins on baking sheet.

In a small bowl mix 1 TB sugar with 1 tsp zest.

In a blender or processor, combine corn, cream, and salt, and purée until smooth, about 15 seconds.

In a medium saucepan, mix flour, 2 TB sugar, and puréed mixture.  Cook, stirring constantly, over medium heat about 6 minutes until mixture forms a shiny ball.  Remove from heat and stir in butter, 1 TB at a time until fully incorporated.  Let cool to room temperature.  Then stir in yolk, remaining zest, and vanilla.

Beat egg whites on medium-high speed until light and foamy.  With beaters running, slowly add in remaining 2 TB sugar, whipping until soft peaks form.  Using a spatula, lightly stir in about 1/4 of the egg white mixture into the corn mixture until a few streaks remain.  Gently fold in the remaining egg whites, being careful not to deflate.

Divide the mixture evenly among prepared ramekins.  Run a finger along the inside edge of each ramekin to create a better rise.  Sprinkle sugar and zest mixture over tops.  Bake 20-22 minutes until golden brown.  Dust with powdered sugar.

Rosie Note:  If using fresh corn, save those cobs!  We’re going to use them later for a corn chowder.

Now, for some step-by-steps:


Combine kernels, cream, and salt in processor.
And process away.

This first picture of the blend was from using canned corn.

This second picture of the blend is from using kernels right off the cob.
Notice how much smoother and creamier it is.
Both were processed the same amount of time.

Add the purée to the
flour and sugar
in the sauce pan.
This is canned corn.
This is the fresh corn purée.

Heat, stirring constantly.

You'll get a nice satiny ball.

Add in the butter a tablespoon at a time

Add in the yolk.
Zest and vanilla in.
Now start a-whuppin' the whites.

When they get light and foamy, slowly whip in the sugar.
You want soft peaks.

Stir in about 1/4 of the whites to lighten the mixture.

Then gently fold
in the rest.

Take care not to deflate.

 Spoon evenly into ramekins.
Run a finger along the outside.

Sprinkle the sugar/zest on top.
Ready for oven.

Sprinkle with powdered sugar.


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