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.

Enjoy!

Rosie Celebrates Fall With Acorn Squash.

 Fall is my favorite time of year on the Outer Banks.

The tourists, for the most part, are gone.

The weather is beautiful.

And I'm a happy camper.

And there's that new crop of fall vegetables.

Let's take an acorn squash

and do something different with it.

Usually I hollow these out,

put in brown sugar, honey, pecans, orange juice,

raisins, and butter, bake it in a bain Marie, and call it a day.

 
 Today I'm going with squash stuffed with corn custard.

I always take a little strip off the bottom

so the squash halves will sit level in a pan.

Remove the seeds and the pulpy mess around them.
I'm drying out the seeds to plant next year.

I have my halves sitting in an 8-inch baking dish

with water half-way up the sides of the squash.
This cooking technique is called a bain-Marie.
This allows the food to heat gently
and the custard to cook evenly.

Brush the squash with melted butter

and place in a 375° oven.
 I baked it about 30 minutes.

Baking times will vary depending on your oven

and the size of the squash.

You don't want the squash totally tender at this point

because we're going to add in the corn mixture

and put it back in the oven to cook.

While the squash is baking,

prepare the ingredients for the corn pudding.

Corn Pudding 
1 egg
2 egg whites, whipped to soft peaks
1/2 cup skim milk
1/2 cup heavy cream
1/2 cup corn
freshly ground salt and pepper (about 1/2 tsp each)
1/2 tsp freshly grated nutmeg
1/4 cup grated cheddar cheese
1/4 cup grated Parmesan cheese
2 scallions, chopped

I like to have my egg and liquids
at room temperature.
This makes for more volume and a better rise.

As for the milk,
if all you had is whole milk,
that would be fine to use.
I just happen to have skim milk and heavy cream
in my fridge at all times, so I always use that combination.

Beat the egg until light and lemon colored
Whisk in the milk and cream.
Add corn, salt, pepper, nutmeg, scallions,
and half each of the cheddar and Parmesan.

Beat whites until soft peaks form.
Gently fold into the egg mixture.

Fill the half-baked acorn squash halves with the corn mixture.
I had enough leftover to fill two small ramekins.
Return the bain-Marie to the oven
and cook about 30 minutes.
Sprinkle on the rest of the remaining cheese
and return to the oven,
until custard is poofy and set, about another 15-20 minutes.
Allow the custard to sit about 10 minutes before digging into it.

Whisk whole egg until light lemon-colored and airy.

Whisk in cream and milk.

Corn in.

Snipped scallions in.

Using immaculately clean beaters and bowl

with absolutely no moisture or bits of yolk,

beat the whites until ...

... you have soft peaks.

Add in half the cheese and the salt, pepper, and nutmeg.

Pour in the whipped egg whites.

Very gently,

fold in the whites.

Pour the corn mixture into the half-baked acorn squash halves.

Fill ramekins with any remaining mixture.

Return to the oven.

After about thirty minutes ...

... sprinkle on the remaining cheese and return to oven

for about 15-20 minutes,

until custard is set and poofy

and squash is tender,

That custard is perfect - deliciously smooth and creamy

The sweet corn pairs nicely with the earthy flavor of the squash.

It's a winning combination.

Mr. Hawthorne prepared the rest of our dinner.
He made a cole slaw in our Blue Ninja.
Chop up cabbage and carrot in the processor.
For the dressing, about a TB rice wine vinegar,
1/2 tsp dry mustard, 1 tsp vegetable oil,
1 packet sugar-free Splenda or artificial sweetener
(You can use real sugar.),
and about 1/3 cup low-fat sour cream
and about 1/3 cup mayo.
Pinch of sea salt.
Let sit in fridge for at least thirty minutes for the flavors to meld.

For the meat, he cooked pork country style ribs in heavily salted water
with a tablespoon of Mr. Stubb's hickory liquid smoke
for about 2 hours, or until falling apart tender.
Remove ribs from water and let cool so you can handle them.
Remove any fat and shred the meat.

For the barbecue sauce,
 Mr. Hawthorne either makes his own
or doctors up a store-bought sauce.
We favor Sweet Baby Ray's,
but he usually adds more vinegar to it.

However, today he used my LAST jar
of Mar's Sycamore Falls Barbecue Sauce.
And that would be Mar of Foodies Untie blogdom.
And he didn't tweak it one bit.
He declared it perfect just as it is!
And this never happens.

Now he wants more of your sauce, Mar.

Or the recipe.
(I'd never tell.)