Corn pudding is an old, traditional American recipe usually served as a side-dish. But a couple of years ago I had to come up with a dessert recipe for a class I was teaching around the 4th of July and decided to make a slightly sweeter variation on corn pudding. I added a bit of brown sugar for the molasses flavor, coriander - one of my favorite dessert spices - and a red, white and blue theme. It turned out wonderfully and, although somewhat sweeter than the side dish, isn't overly sweet. (Larger image) Serves 4.
Prep Time: 20 minutes
Cook Time: 40 minutes
Ingredients:
- 2 cups fresh corn (about 3 cobs), cut from cob (see note below)
- 1 Tbsp. butter; cold
- 1 cup half and half
- 2 Tbsp. dark brown sugar
- 3 Tbsp. flour
- 1/2 tsp. coriander
- 2 Tbsp. butter; melted
- 1/2 tsp. salt
- 3 eggs
- 1/2 cup pine nuts; roasted
- *** Topping ***
- 1/2 cup fresh blueberries
- 1/2 cup fresh raspberries
- 1 cup yogurt
- 2 Tbsp. honey
Preparation:
1. Heat oven to 350F.
2. Butter a 1 1/2 quart baking dish with 1 tablespoon butter.
3. In a medium bowl, whisk together all remaining ingredients except corn and pine nuts. Stir in corn and pine nuts and pour into baking dish.
4. Bake for 40 to 50 minutes until golden brown on top. (Note: the pudding will puff up quite a bit and then fall after being removed from the oven.)
5. Whisk together honey and yogurt, dollop on each serving, and sprinkle with berries.
*Note: The best tip I've run across for cutting corn off a cob is to stand the corn on a terry cloth dish towel. This is far more convenient than trying to cut into a bowl and the towel is the right size and does an excellent job of catching the kernels.
