Warm Corn Pudding

Name: Warm Corn Pudding
Yield: serves 4
Ingredients: 2 tablespoons unsalted butter; 1 yellow onion, finely chopped; 3 cups fresh or frozen corn kernels; 4 eggs; 2 cups low-fat milk, whole milk, or half-and-half; 1 teaspoon sugar; 1 teaspoon Dijon mustard; Few drops of Tabasco sauce; 1/2 teaspoon salt; Chopped fresh chives, for garnish; Grated cheddar, for garnish

December 9, 2011

The sugar in corn begins to turn to starch as soon as it is picked. So, to get the maximum flavor for your corn pudding, use very fresh corn, preferably picked the same day, or a high-quality frozen product. Serve alongside any kind of grilled meat, especially lamb, or with a simple salad for lunch.

Cooks' Note

Suggested Beverage: A well-chilled Chenin Blanc or an un-oaked Chardonnay.

Recipe notes

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