Vegetarian
Sweet corn pudding
A delicious Sweet Corn Pudding recipe that is perfect for lacto ovo vegetarians. It takes 45 minutes to make and is a great side dish for a holiday gathering.
Ingredients
butter
8 Tbsps
onion
1 medium
garlic
2 cloves
fresh corn
12
flour
31.25 g
cream
946.35 ml
cooked grits
242 g
chipotle chiles in adobo
3 Tbsps
salt
10 servings
black pepper
10 servings
free range eggs
9
shredded cheddar cheese
113 g
Method
- Preheat the oven to 42
- Melt the butter in a heavy-bottomed pot over medium heat.
- Add the onions and garlic and cook for 3 minutes.
- Add the corn kernels and cook, stirring, for an additional 3 minutes.
- Add the flour and stir for 1 minute, then add the cream. Once the cream is incorporated, continue to stir until the mixture comes to a boil.
- Add the cooked grits, remove from the heat, and stir in jalapeo peppers. Taste and season well with salt and pepper.
- With a hand-held immersion blender in the pot (or transfer the mixture to a food processor), pure the corn mixture while slowly adding the beaten eggs, until the eggs are thoroughly mixed in.
- Pour the mixture into an ovenproof dish and sprinkle with the cheese.
- Bake for 2530 minutes, until the center puffs and the corn pudding turns golden brown.
Nutrition:
631 kcal
Carbs
30 g
Fat
52 g
Protein
14 g
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