I love corn pudding and here is my favorite recipe. It's much lighter than most, using corn as it's primary ingredient and not much filler! It smells so good when it's cooking and tastes even better. Corn pudding is the perfect fall dish, mine is made with salsa and chipotle pepper, but you can change things around and for a northern flavor use onions and maple syrup!
To make this you'll need:
Two bags of frozen sweet corn( I use one white and one yellow)
2 cups of diced onion
2 tablespoons of fresh minced garlic
1/2 teaspoonful of smoked chipotle pepper
1 cup of fresh salsa
1 large wedge of smoked gouda that you've shredded in the cuisinart
1 bunch of green onions that you've shredded in the cuisinart
1 cup of heavy cream
4 organic eggs
Place the eggs and cream in a bowl and whisk until frothy. Add the remaining ingredients and fold together. Place the blended ingredients into a baking dish and bake until firm, approximately 45 minutes. My preference is that you use a cast iron skillet or baking dish because for some reason cast iron bakes the pudding more evenly. You can substitute diced peppers and onions for the salsa and add sage, cooked and drained ground sausage and maple syrup for a very northern flavor.
Enjoy at Thanksgiving and any other time that you'd love some comfort food!
Photograph courtesy of www.stritesorchard.com
Last night, I made this salad of seared scallops, pomegranate seeds, pistachios and arugula. With several slivers of freshly shaved Parmesan and a drizzle of garlicky viniagrette it was really very good! I think that it would also be delicious with ripe pear mixed with the scallops or even fresh fig. Sear the scallops quickly in a cast iron pan and season with freshly ground salt and pepper. Wait to turn them in the pan until the bottoms have turned a caramel colored and are almost candied.