It’s been chilly and even rainy here (whose climate am I in ?!?!?!?). Living in a sunny warm climate means that you start to covet dreary days as a time to hibernate a bit and eat indulgent winter foods. There’s something about perpetual sunshine that creates pressure to be effective, if I’m not doing something I feel guilty for wasting a beautiful day. So those few rainy days become a special time to revel in laziness! This dish is a celebration of the rainy day. It’s sort of bread and pudding hybrid that is a bit dense but also fluffy, sweet yet still savory, and a great recipe to make and bring to a dinner party. I brought it to Thanksgiving and it got rave reviews. Oh and did I mentioned it’s so simple and easy it’s almost stupid. I mean, dump, blend and bake…stupid easy.
Enjoy!!
- 2 pounds frozen corn kernels (about 6 cups) with 2 cups reserved whole, thawed
- 6 large eggs
- 3/4 cup whole milk (though I think 2% would still work well)
- 1-1/2 cups fresh ricotta
- 5 tablespoons sugar (depending on sweetness of corn you may need less or none at all)
- 1/4 cup (1/2 stick) butter, softened
- 3 tablespoons cornmeal
- 3 teaspoons baking powder
- 2 teaspoons salt
~ Preheat oven to 350 degrees.
~ Throw all but 2 cups of kernels into a food processor and blitz until smooth.
~ Stir in reserved corn kernels, pour into large casserole dish or individual ramekins.
~ Bake at 350 for about 1 hour for a casserole and 45 minutes – 1 hour for ramekins. Pudding is done when center is just set and toothpick comes out clean.
~ Let sit for 10 minutes after removing from oven.
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