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Wisteria's Corn Pudding
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From the menu of . . . Wisteria
471 N. Highland Ave., Atlanta
404-525-3363
Q: The corn pudding at Wisteria Restaurant in Inman Park is amazing - melt-in-your-mouth fabulous and a luscious accompaniment to their Iron Skillet Fried Chicken. Is it possible they'd share the recipe?
--- Conne Ward-Cameron, Atlanta
A: Wisteria chef-owner Jason Hill once tried this side dish in a restaurant, too - but the owner refused to give him the recipe. "I started looking at Mexican cookbooks in a Borders, " he said. "It took me all day, but I finally found it in one."
Hands on time: 10 minutes Total time: 1 hour Serves: 16
Ingredients:
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1 cup rice flour
4 teaspoons baking powder
1/2 cup granulated sugar
2 teaspoons sea salt
2 pounds fresh or frozen corn kernels (thawed if frozen), divided
1/3 cup buttermilk
11 tablespoons butter, melted
2 eggs, beaten
1 cup shredded Asiago cheese
Instructions:
Preheat oven to 325 degrees. In a large bowl, combine the rice flour, baking powder, sugar and salt. Set aside. Place all but 1 rounded cup of corn kernels in a blender or food processor with buttermilk; puree until smooth. Stir pureed corn mixture into flour mixture. Add melted butter and eggs; stir until blended. Stir in Asiago and reserved corn kernels.
Spoon batter into a buttered 9-by-13-inch baking dish. Bake until lightly browned on top, 35 to 45 minutes. Cool slightly; cut into squares before serving.
Spoon batter into a buttered 9-by-13-inch baking dish. Bake until lightly browned on top, 35 to 45 minutes. Cool slightly; cut into squares before serving.
Notes:
Chef Jason Hill serves cubes of this baked corn puree instead of corn bread in his Southern-style restaurant, Wisteria. The origin is Mexican, he says, "but it could be a Southern dish, easily."
Nutrition:
Per serving: 216 calories (percent of calories from fat, 44), 5 grams protein, 27 grams carbohydrates, 2 grams fiber, 11 grams fat (6 grams saturated), 51 milligrams cholesterol, 538 milligrams sodium.
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