My husband and I very much enjoyed a sweet and savory Cheddar Corn Pudding this evening with the corn and eggs from our last share. We paired it with honey&soy glazed cod, and sauteed zucchini (also from the farm!).
Rebecca Loonin + Phil Zaks
1 1/2 Tbsp all-purpose flour 1 cups 2% milk 2 cups corn kernels 2 medium scallions, both white and green, sliced thin 2 tsp sugar 1 tsp salt 1/2 dried thyme 1/2 tsp black pepper, ground thyme 1 egg 1 egg white 1/2 cup shredded cheddar cheese
- Place the oven rack in the center of the oven; preheat the oven to 350ºF. Spray a 1-quart baking dish with nonstick spray.
- Place the flour in a medium saucepan. Gradually whisk in the milk. Add the corn, scallions, sugar, salt, thyme, and pepper. Bring to a simmer over medium heat, whisking frequently; cook until slightly thickened, 2 minutes.
- Beat the egg and egg white in a small bowl. Gradually beat in some of the hot milk mixture, whisking constantly. Whisk the egg mixture back into the saucepan. Reserve 2 tablespoons of the cheese; stir the remaining cheese into the corn mixture. Spoon into the prepared baking dish and sprinkle the reserved cheese on top.
- Pull the oven rack partly out. Place a large roasting pan on the rack; place the corn casserole inside it. Carefully pour enough hot water into the roasting pan to fill it one-third of the way up the side of the casserole. Bake until the pudding is just set in the center, about 35-45 minutes. Remove from the water bath and serve.