Friday, July 10, 2009

Corn Pudding

From Frank Stitt's Southern Table. I'm afraid the list of ingredients (eight ears of corn, one cup of cream, two eggs, salt, white pepper, and nutmeg) won't convey the incredible layered deliciousness of this dish. It's rich, it's sweet, it's savory. It was great even though I badly underestimated the time it would need to set in the oven and served it as more of a thickened creamed corn rather than a true pudding. I later baked it to the right consistency, and it was perfect both ways. We had it with sauteed okra and roasted red peppers.

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