Monday, August 2, 2010

Summer Corn Pudding

corn pudding

I have been afraid to make Ina's Sagaponack Corn Pudding for years.

It is so fattening, and I know having that casserole in my refrigerator will be a real test of courage. To NOT go in every hour for a spoonful! (same thing applies to macaroni & cheese).

She has cheddar cheese, a cup of ricotta cheese, a cup of heavy cream, a cup of whole milk, and a stick of butter.
I know, a small piece won't kill me, but that's not how I eat. No small pieces here.

I slimmed down her recipe by omitting the ricotta and butter. The results were terrific!
I also did not bake it in a water bath to produce a custard, but I baked it straight in the oven, more like a casserole.

It was more like a crustless quiche, and everyone loved it.
You could also use lowfat milk and omit the heavy cream if you want to really save calories, but then that would be no fun at all.

And yes, I used butter to grease the baking dish. You only live once!



Summer Corn Pudding (loosely adapted from Barefoot Contessa):

4 ears of fresh corn, cut off the cobs
1 red pepper, diced
1 yellow onion, diced
3 tbsp fresh chopped basil
handful of fresh snipped chives
4 eggs
3/4 cup of cornmeal
2 tbsp sugar
1 cup of milk
1/2 cup of heavy cream (I used creme fraiche because I had it)
3/4 cup cheddar cheese
salt & pepper



In a heavy skillet, saute the corn kernels with the chopped onion and red pepper for a few minutes till onion is translucent. Set aside.



Whisk eggs w/ milk, cream, basil, cornmeal, salt & pepper.
Add shredded cheese to the batter.

Butter a casserole dish and pour mixture into pan.



If you want a true "pudding" or custard consistency, then do Ina's water bath.
Place the casserole in a larger baking pan filled with water up to the sides.

If you want a firmer more quiche like dish, then just bake it in the oven at 350F for about 35 minutes.

Delicious!



11 comments:

Ciao Chow Linda said...

I've never had anything like this, but it does sound dangerously delicious for me too. I think I'd be popping back for big bites too.

The Japanese Redneck said...

Wonderful looking dish. Cutting back on some of the fat and calories always helps.

elra said...

Drooling - bookmark :)

Recipe for Delicious said...

This is totally new to me, but it sure looks great! I'm just about to go to a friend's for lunch and I wish I could bring it!

kat said...

Oh yeah, I'd be nibbling that all day too

Lisa from Wilmington, DE said...

As usual, your creativity wins. Love that you baked it like a casserole and in a large dish so that there is more surface for the crust! Who gets the crispy corners? Yes, 'you only live once', but you can eat this and then die with a smile on your face.

T.W. Barritt at Culinary Types said...

Regardless of the calories, I would eat this up!

Claudia said...

Ina has blindsided so many diets...but now I want it with the ricotta. I console myself saying sweet corn is just available for a short time aand one must celebrate. And looking at your corn pudding, I would not be content with just one piece. If we share, that's fewer calories between us.

Proud Italian Cook said...

What's wrong with adding in the ricotta? I'm with Claudia, It's going in!

Dana said...

Who has time for a water bath??!! I love the way you did it and would do the same. But then I would probably eat it all so I'm going to have to make sure I make this for a huge dinner party...

A Feast for the Eyes said...

I'd have to make the non-slim version for a potluck, so I won't have any left in my fridge. Your version looks tasty as well. Delish!