I found this recipe while on The Culinesstress’ site last week, and the gorgeous photo caught my eye pretty quickly. I read on to find a pretty simple recipe, and thought I’d give it a go, too – it seemed a really great winter-warmer type dish.
I haven’t really messed around with this recipe as much as I usually would – I actually had most of the ingredients in my pantry already other than fresh corn, which only cost $1 per ear at the market. The great thing about this recipe, other than it’s simplicity and the fact that it’s actually not terribly unhealthy, is the fact that it’s already gluten free, can be made lactose free, and as well as being low FODMAP friendly (by using only the green tops of the spring onions). So here’s how we do…
Ingredients (serves 2)
– butter, to grease tin with, and to serve (optional)
– 1¾ cups corn kernels, fresh if possible
– 4 tbsp thinly sliced spring onions
– 2 eggs
– ½ cup milk
– ½ cup loosely packed grated parmesan cheese
– salt (optional)
– 4 tablespoons cornmeal (polenta)
1. Pre-heat the oven to 180°C and grease two small baking dishes or larger ramekins with butter – I know the proper ‘Murican way to do cornbread is in a case iron skillet, but sadly I didn’t have any of those lying around…
2. Mix together ¾ cup of corn kernels and the spring onion, and set aside.
3. Throw the remaining 1 cup of corn along with the eggs, milk, cheese (if you’re like me, reserve a little of the cheese to sprinkle over the top at the end before baking!) and cornmeal into a food processor or blender, and blend until it a smooth batter just comes together – be careful not to over mix! You can add a little salt here too, if you want – the parmesan may make it salty enough for you anyway, or if you’re like me, you may want a little more, because salty food is delicious.
4. Pour the blended batter into the pie tins and mix in the corn/spring onion mix, diving evenly between the two tins. If you saved some cheese from step 1, now would be the time to sprinkle it on top, before it goes into the oven.
5. Bake corn pudding at for 30 minutes, until cooked through and golden brown on top. Optionally, serve with a dollop of butter and sprinkle of salt on top.
It’s soft, surprisingly light and full of flavour, real winter comfort food :) If you’re also enjoying the Melbourne cold at the moment, think about this for a quick, warming dinner this week!