Sunday, September 9, 2012
Festivity Corn Pudding
We are growing an heirloom type of corn this year that was given to us by a friend, Art Sayles. He sent us some dried cobs a couple of years ago. We've never grown corn before, and didn't really have the space, but this year, we reclaimed a patch of ground that had been decorative only and amended the soil with compost and mycorrhizae (a beneficial fungus that supports root growth- I've written about this before). We started the corn plants from seed in the house, and transplanted them in batches of 12 plants at a time, two weeks apart. We have 36 stalks...every single corn kernel germinated!
The corn is absolutely beautiful. Art said it's called, "Festivity" which can be eaten as a sweet corn, or dried on the stalk as a decorative corn. I can attest to the beauty, and deliciousness of the corn!
Anyhow, I had 6 ears total that I had to pick yesterday, so I decided to make a delicious side dish called Corn Pudding. Here's the recipe I used as a guide by Ina Garten- called Sagaponack Corn Pudding
but, I did make some changes. I also cut the recipe in half, since I don't have 8-10 people to feed :)
I added the kernels to a pan with 1/2 cup of finely chopped onion and 2 tbsp. of butter. I sweated the vegetables for 4 minutes, took them off the heat and let them cool.
In a large bowl, I beat together two of the biggest eggs I had (the girls are still hit-or-miss on large eggs and forget about extra-large at this point in their laying life!) 1 cup of milk and 1/2 cup of cottage cheese. I was completely out of fat free half and half and ricotta, but I figured small curd fat free cottage cheese could be a substitute. I added 1 teaspoon of sugar, 1 teaspoon of kosher salt and about 5 large fresh basil leaves, chopped up. After this was all mixed, I slowly mixed in 1/4 cup of cornmeal.
I didn't have any sharp cheddar cheese. Kevin doesn't like sharp cheddar, so I usually buy medium or mild or Colby, but I was out of that, too. I did have a block of Pepper Jack, however, so I cut off a chunk of about 3 ounces and shredded that up.
I popped it into a baking pan and filled the pan with enough hot water from the tap to go up the sides of the ramekin halfway. I placed it in the oven, and let the heat do the magic! It took about an hour.