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.
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Mshankhan Khan
[email protected]I love that this corn pudding is made with fresh corn. It really makes a difference in the flavor.
Ttve Forgot
[email protected]This 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
[email protected]I'm allergic to sage so I omitted it from the recipe. It was still very good!
Trevor Robinson
[email protected]I didn't have any roasted garlic on hand so I just used regular garlic. It still turned out pretty good.
BradyBurst
[email protected]This corn pudding was a little too sweet for my taste. I think I'll try reducing the amount of sugar next time.
Siddique Arain
[email protected]I 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.
[email protected]I'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
[email protected]This 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
[email protected]I made this corn pudding for a potluck and it was a huge success! Everyone loved it and asked for the recipe.
Michael g Crespo
[email protected]I 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
[email protected]Wow! This corn pudding is amazing! The roasted garlic and sage really make it special.
sonnie njoki
[email protected]This corn pudding is a keeper! I'll definitely be making it again and again.
Tat2Dup
[email protected]I 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
[email protected]This 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
[email protected]I'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
[email protected]This 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.