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Tonight's dinner is corn pudding and tomato salad. The corn pudding is easy, but you should start preparing it a lot earlier than we did if you want to eat before the middle of the night.
YOU WILL NEED
The kernels cut from 2 ears of sweet corn
2/3 c. milk
2 Tbs. butter
1 onion, finely minced
2 Tbs. flour
1 c. grated Colby cheese
2 eggs, separated
salt
pepper
some kind of chile powder -- we used chipotle
1/2 hour to prepare plus 1 hour to bake
TO DO
Oil and set aside a 6 cup baking dish or souffle dish. Preheat the oven to 375° F.
Take about half of your corn kernels and puree them with the milk. Set aside.
Sauteé the onion in the butter over medium-low heat until it is soft, then whisk in the flour to make a roux. Whisk in the milk mixture and heat, stirring constantly, for about 5 minutes. Stir in the cheese, the remaining corn kernels, and salt and chile to taste.
Take the egg yolks and stir about 1/2 cup of your hot mixture in, to warm them. (This will prevent them from turning into ribbons of cooked egg when you add them to the batter.) Then add that to the hot batter in the pot. Remove from heat. Add some freshly grated black pepper.
Beat the egg whites until they hold a peak. Fold them into the batter. Pour into the buttered (or oiled) baking dish and cook until golden and puffy, about 1 hour. Don't peak until near the end of the cooking time.
Posted by redfox at August 11, 2002 09:38 PM (recipes)all breads | breakfast | dinner reports | drink | eating out | essays | etcetera | lunch | news | recipes | salads | snacks | soups | sweets | tips | travel | vegetables | weekly meals |
