corn pudding
recipe by chef erin eastland
photos by amy sheridan
.
6 ears corn (cut off cob and separated into 4 ears and 2 ears)
2 ¼ cups half & half
¾ stick room temp butter plus more for the pan
6 eggs
3 TBS flour
3 tsp baking powder
1 ½ tsp salt
3-6 TBS sugar (this depends on the sweetness of the corn and can even be optional)
½ cup crumbled feta
.
standard brownie tin
parchment paper cut to cover bottom of pan
coat pan with butter, press paper down and cover paper with butter
6 year balsamic to drizzle over cooked pudding
.
preheat oven to 375
.
combine 4 ears corn, half and half, ¾ stick butter, eggs, flour, baking powder, salt and sugar in a blender and blend till smooth. pour into prepared tin. combine feta and the other two ears of corn in a bowl and sprinkle evenly over top of pudding. use a spoon to press down feta and corn into batter.
.
bake 45-60 minutes, turning once if your oven tends to cook hotter on one side than the other. the pudding should be golden brown on top and not jiggle in the middle. let cool, drizzle with 6 year balsamic and enjoy!
corn pudding
recipe by chef erin eastland
photos by amy sheridan
.
6 ears corn (cut off cob and separated into 4 ears and 2 ears)
2 ¼ cups half & half
¾ stick room temp butter plus more for the pan
6 eggs
3 TBS flour
3 tsp baking powder
1 ½ tsp salt
3-6 TBS sugar (this depends on the sweetness of the corn and can even be optional)
½ cup crumbled feta
.
standard brownie tin
parchment paper cut to cover bottom of pan
coat pan with butter, press paper down and cover paper with butter
6 year balsamic to drizzle over cooked pudding
.
preheat oven to 375
.
combine 4 ears corn, half and half, ¾ stick butter, eggs, flour, baking powder, salt and sugar in a blender and blend till smooth. pour into prepared tin. combine feta and the other two ears of corn in a bowl and sprinkle evenly over top of pudding. use a spoon to press down feta and corn into batter.
.
bake 45-60 minutes, turning once if your oven tends to cook hotter on one side than the other. the pudding should be golden brown on top and not jiggle in the middle. let cool, drizzle with 6 year balsamic and enjoy!
