Shelly's Recipe

Crisp Corn Pudding

Category: Corn

•2 ears sweet corn
•4 cups milk
•4 tablespoons butter
•1/2 cup minced onion
•1/2 cup minced red pepper
•1/2 teaspoon salt
•1 1/2 cups cornmeal

1.Cut the kernels off the ears of corn with a sharp knife and reserve. Cut each cob into several pieces, and place in a covered saucepan with the milk. Bring the milk to a boil, reduce it to a simmer, and continue simmering for 60 minutes. Strain the milk and reserve.

2.Melt the butter in a thick-bottomed saucepan. When it begins to foam and brown, add the reserved corn kernels. Stir the kernels in the butter until they begin to caramelize and brown. Add the onion and pepper, and cook a few minutes longer.

3.Measure the reserved milk. Add to it enough milk to equal 4 cups, and pour it into the corn mixture. Bring the milk to a simmer, add the salt, and, whisking continuously, slowly add the cornmeal in a steady stream until it is thoroughly combined. As the pudding thickens, begin stirring it with a spoon. Keep the mixture over low heat and stir it vigorously every few minutes. After 30 minutes, it will begin to pull away from the sides of the pot. When it pulls completely away it is done, after about 10 more minutes.

Servings: 4