Friday, December 23, 2011
Sweet Corn Pudding
Here is a new vegetable to add to your Christmas dinner. My sister-in-law is always trying new recipes at Thanksgiving and this year was no exception. We always have a variety of vegetables to make the complete holiday feast.
Christmas is a time for a traditional dinner as well. Here is a fix ahead wonderful corn vegetable side dish. Wow! That was a mouthful...or sentence full! It was really good and real hit. The best part of this side dish was the prep was done the day before which saves TIME...that is what we are all trying to redeem!
So here's to ease on Christmas dinner. I hope you enjoy.
1 stick butter
1 medium onion chopped (Bosch food processor very handy for this!
2 large garlic cloves minced
36 oz frozen corn kernels (about 9 cups)
1/4 cup whole white wheat flour
1 qt heavy cream
6 Tb uncooked grits
3 Tbs minced chile peppers
9 eggs (beaten)
1 cup freshly grated Parmesan cheese
Step one: Melt butter. Add onion, garlic and cook 3 min. Add corn and cook; stirring for 3-5 min. Add whole wheat flour and stir for 1 minute. Stir in cream.
Note from Paula:Use a wire whip to blend the flour and 1/2 cream. Then pour remaining cream & beaten eggs till all smoothly blended. Then add corn.
Step Two: Continue to stir until mixture comes to a boil about 15 min. Add grits and remove from heat. Stir in chili peppers and salt.
Step Three: Pour mixture into 9x13 baking dish. Sprinkle with cheese. Bake 425 degrees until center puffs and top turns golden brown. 25-30 min.