Corn pudding
An American classic as a side dish for Thanksgiving; soft and gentle but in need of lubrication by a nice thick gravy or other thick vegetable sauce.
Ingredients
- 3 eggs
- 30 g butter
- 1 tbsp sugar
- 200 ml milk
- 3 tbsp corn starch
- 600 g corn (tinned, rinsed and drained)
- 150 g Parmesan, finely grated
- generous knob of butter (for greasing baking dish)
Method
- Preheat oven to 160 °C. Grease a flat ovenproof dish generously with butter, set aside. Blend corn to a smooth consistency, pass through a fine meshed sieve if aiming for a very smooth final consistency, set aside. In a bowl, lightly whisk eggs. Melt butter in a small pan, set aside to let cool. Mix cooled melted butter and milk with the whisked eggs. Add corn starch while whisking. Add corn puree and mix all well. Pour into baking dish and sprinkle surface with grated Parmesan. Bake for about 1 hour until golden brown.