Better to write for yourself and have no public, than to write for the public and have no self. - Cyril Connolly
Thursday, August 21, 2008
Corn and Basil Pudding
This is really more of a casserole than a pudding, but it OH so good! Recipe courtesy of We made a few additions and changes.

4 cups corn (from 6 ears) - scrape into a bowl and save the "milk"
1 small red onion finely chopped
1 cup packaged fresh basil leaves, torn
3 tablespoons all-purpose flour
1 cup milk
2/3 c grated Parmesan cheese
1 cup heavy cream
5 large eggs, lightly beaten
salt and pepper to taste

Here are the ingredients ready to go:

Obviously - don't add the eggshells people.

Preheat oven to 350°F with rack in middle. Butter a 2 1/2-quart shallow baking dish.

Saute the corn and red onion until lightly cooked and the red onion is soft. Transfer to a large bowl to cool. Stir in basil, and whisk in milk, cheese, and eggs until combined.

Pour into baking dish and bake until center is just set, 45 minutes to 1 hour. Let stand 15 minutes before serving.

MMMM - summer goodness. You're welcome.
posted by Broadsheet @ 6:11 PM  
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