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 Epicurious.com. We made a few additions and changes.
Ingredients 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.
Preparation 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.
