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DEL.ICIO.USSouth City Kitchen's Corn Pudding
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FROM THE MENU OF . . . SOUTH CITY KITCHEN
1144 Crescent Ave., Atlanta
404-873-7358
Q: South City Kitchen has an outstanding chile corn pudding that I'd love to try while I can still buy fresh, delicious corn in season. Could you request this recipe on my behalf?
--- Melanie Keane, East Point
A: We couldn't agree more. This recipe from South City Kitchen's executive chef, Jay Swift, is perfect for this time of year. Fresh corn is baked into a creamy pudding and studded with a bit of hot pepper to add some depth.
Hands on time: 30 minutes Total time: 1 hour and 20 minutes Serves: 12
Ingredients:
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10 ears corn, kernels removed, divided
2 1/2 cups heavy cream, divided
1 (15 1/4-ounce) can corn, drained
5 eggs
1/4 cup all-purpose flour
3 tablespoons granulated sugar
1 1/4 tablespoons baking powder
1 poblano chile or 1 jalapeno, seeded and diced
Salt and pepper to taste
Instructions:
Preheat oven to 325 degrees.
In a saucepan, combine half the fresh corn and cream and bring to a boil. Set aside.
In a food processor, place the remaining fresh corn and canned corn and puree. In a large bowl, beat eggs. Add the pureed corn, flour, sugar and baking powder. Stir in the chile. Stir in with creamed corn mixture until combined. Season with salt and pepper.
Pour into a large casserole or 13-by-9-inch baking dish at least 2 inches deep. Cover with a piece of lightly oiled foil and bake in a water bath for 40 to 50 minutes or until just firm in center. Remove from water bath and serve immediately.
In a saucepan, combine half the fresh corn and cream and bring to a boil. Set aside.
In a food processor, place the remaining fresh corn and canned corn and puree. In a large bowl, beat eggs. Add the pureed corn, flour, sugar and baking powder. Stir in the chile. Stir in with creamed corn mixture until combined. Season with salt and pepper.
Pour into a large casserole or 13-by-9-inch baking dish at least 2 inches deep. Cover with a piece of lightly oiled foil and bake in a water bath for 40 to 50 minutes or until just firm in center. Remove from water bath and serve immediately.
Notes:
Use caution when baking: The pudding cooks in a large baking pan in a water bath, so you'll need a large roasting pan to hold the baking pan. Use caution when transferring in and out of the oven and when lifting the foil to check on its doneness. When putting foil over the pan, leave a little room so the pudding doesn't stick to it when it rises during cooking.
Nutrition:
Per serving: 310 calories (percent of calories from fat, 58), 7 grams protein, 27 grams carbohydrates, 3 grams fiber, 21 grams fat (12 grams saturated), 146 milligrams cholesterol, 283 milligrams sodium.
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