Corn Pudding

Recipe Ingredients

1 tablespoon	15ml	Unsalted butter - for the baking dish
1/2 cup	73g / 2.6oz	Fine bread crumbs - toasted
3 cups	187g / 6.6oz	Corn kernels (from abt 6 ears)
		(or use best-quality canned corn)
1 cup	237ml	Milk
1 cup	237ml	Water
1/3 cup	78ml	Instant polenta
6 cups	1188g / 41oz	Eggs (large)
2 teaspoons	10ml	Sugar
2 1/2 teaspoons	12ml	Salt
1 teaspoon	5ml	Freshly-ground black pepper
1/2		Cilantro, leaves only - finely chopped

Recipe Instructions

Preheat the oven to 300 degrees.

Place a heavy baking sheet on the lower rack of the oven and butter a 2-quart souffle or shallow baking dish. Sprinkle it with the bread crumbs and turn the dish so that the breadcrumbs coat the sides evenly. Discard any excess crumbs and set the dish aside.

In a food processor, combine the corn and the milk and process for 10 to 15 seconds, until reduced to a puree with some texture. Transfer the mixture to a large bowl and set aside while you cook the polenta.

In a small sauce pan, bring the water to a boil and cook the instant polenta according to the package instructions (you should have 1 cup of cooked polenta). Let the polenta cool for about 5 minutes, stirring to help it cool faster, then stir it into the corn mixture. Stir in the eggs one at a time and add the sugar, salt, pepper, and cilantro.

Pour the mixture into the prepared dish and bake on the baking sheet until firmly set in the center and beginning to brown around the edges, about 50 to 60 minutes. Either serve from the dish or unmold carefully onto a serving dish.

This recipe yields 8 servings.

Source:
TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken - From the TV FOOD NETWORK - (Show # TH-6260 broadcast 04-21-1997) - Downloaded from their Web-Site - http://www.foodtv.com

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