CORN PUDDING WITH ROASTED GARLIC AND SAGE
This comforting pudding has a rich, creamy texture, but the only "cream" comes from the juice of the corn kernels, which are puréed in a blender with a small amount of milk. Toasted garlic has a rich, earthy flavor.
Provided by Martha Rose Shulman
Categories dinner, side dish
Time 2h
Yield 6 servings, as a side dish
Number Of Ingredients 7
Steps:
- Preheat the oven to 350 degrees. Oil or butter a 2-quart soufflé dish or gratin. Set the dish in a pan and fill the pan with enough water to come partway up the sides of the dish.
- Toast the garlic: Place the unpeeled cloves in a heavy skillet over medium-high heat and toast, turning the garlic cloves often, until the skin is blackened in spots and the garlic smells toasty, about 7 minutes. Remove from the heat. When the cloves are cool enough to handle, cut away the root end and remove the skin.
- Set aside 1 cup of the corn kernels. Place the rest, with the garlic, milk, eggs, salt and pepper in a blender and blend until smooth. Pour into a bowl and stir in the sage and the corn kernels, then transfer to the baking dish.
- Place in the oven and bake 1 hour to 1 hour 15 minutes, until the top is lightly browned and the pudding is firm. Serve hot.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Mshankhan Khan
k@hotmail.frI love that this corn pudding is made with fresh corn. It really makes a difference in the flavor.
Ttve Forgot
f44@yahoo.comThis corn pudding is a great make-ahead dish. I made it the day before and it was just as good the next day.
Jay Parkash
jparkash58@gmail.comI'm allergic to sage so I omitted it from the recipe. It was still very good!
Trevor Robinson
robinson30@yahoo.comI didn't have any roasted garlic on hand so I just used regular garlic. It still turned out pretty good.
BradyBurst
bradyburst@hotmail.comThis corn pudding was a little too sweet for my taste. I think I'll try reducing the amount of sugar next time.
Siddique Arain
arain.siddique@yahoo.comI followed the recipe but my corn pudding didn't turn out as creamy as I expected. I'm not sure what I did wrong.
BellaBallet6 L.
l_b@gmail.comI'm not a huge corn pudding fan, but I thought this recipe was pretty good. The roasted garlic and sage added a nice flavor.
Gajurman Rai
gajurmanr48@hotmail.comThis corn pudding is a great way to use up leftover corn. I always have a few ears left over after summer cookouts and this is the perfect way to use them up.
Gilbert Deleon
deleon77@hotmail.comI made this corn pudding for a potluck and it was a huge success! Everyone loved it and asked for the recipe.
Michael g Crespo
michael@hotmail.co.ukI followed the recipe exactly and the corn pudding turned out perfectly. It was creamy, flavorful, and had just the right amount of sweetness.
Samim Alam
s_a54@hotmail.comWow! This corn pudding is amazing! The roasted garlic and sage really make it special.
sonnie njoki
n58@gmail.comThis corn pudding is a keeper! I'll definitely be making it again and again.
Tat2Dup
tat2dup@yahoo.comI love the combination of roasted garlic and sage in this corn pudding. It's a great way to dress up a classic dish.
Miherat Siyum
m@gmail.comThis corn pudding is easy to make and so delicious! I served it with roasted chicken and green beans, and it was the perfect comfort food meal.
Lolsumon __10
__10-lolsumon@aol.comI've never been a big fan of corn pudding, but this recipe changed my mind! The roasted garlic and sage added a delicious depth of flavor and the texture was perfectly creamy.
shabana jamil
jamil64@yahoo.comThis corn pudding was a hit at our family gathering! Everyone raved about the roasted garlic and sage, which gave it a unique and flavorful twist.