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Tuesday, August 11, 2015

Corn Pudding

  • Time: 40 minutes
  • Yield: 3 servings
  • 8 ears of corn, husked
  • 1 tablespoon butter
  • Salt
  • Cayenne pepper
  • Half a lime
  1. Preheat oven to 350 degrees.
  2. Place a box grater on a medium cast-iron pan, and finely grate each ear of corn directly into the pan. Discard the cobs.
  3. Spread the milky corn evenly across the pan, and bake until the edges and top are golden brown and the corn milk has thickened, 20 to 30 minutes.
  4. Remove from heat, and transfer corn and any liquid to a bowl. Add butter, and season to taste with salt, cayenne pepper, and a squeeze of lime juice. Mix well.

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