| Corn Pudding, SoufflŽed | Vegetables & Fruits |
|
Serves 8
3/4 cup corn meal 4 cups frozen corn kernels, thawed 4 cups milk 2 large eggs, lightly beaten |
1/2 cup chopped green onions
1 1/2 tbsp. chopped fresh thyme leaves 1 tsp. salt 1/2 tsp. ground pepper Women's Magazine Cooking & Enrertaining Spring 1998 |
Preheat oven to 375ĽF. Lightly butter a 2-quart soufflŽe dish and set aside.
In a medium saucepan, over medium-high heat, stir cornmeal 3 to 4 minutes,until fragrant and lightly browned; transfer to a plate and set aside.
In a food processor, purŽe 2 cups of the corn. Mix with remaining 2 cups of corn and set aside.
In large saucepan, over med-high heat, heat milk until steaming.
Reduce heat to low and whisk in toasted cornmeal. Cover and cook about 5 minutes, stirring often, until mixture is thickened. Blend in reserved corn mixture. Stir in eggs, green onions, thyme, salt & pepper.
Pour mixture into prepared soufflŽe dish. Bake 40 to 50 minutes, or until filling is puffed and browned on top and set in centre. (the pudding can be baked in advance and rewarmed in a 325ĽF oven.)