Title: Dried-Corn Puddings
Categories: December 19
Yield: 1 servings

2 c Dried sweet corn; (available
-by mail
; order from John
; Cope's Food
; Products, Inc.,
; P.O.Box 419,
; Rheems, PA
; 17570-0419, Tel.
; 717-367-5142, and
; at some specialty
; foods shops)
2 ts Salt
4 1/2 ts Sugar
3 1/2 c Milk; scalded
1 tb Double-acting baking powder
4 lg Eggs; beaten lightly
1 c Thinly sliced scallion
-greens
2/3 c Thawed frozen corn kernels;
-patted dry
Rosemary sprigs for garnish

In a blender grind the dried corn until it resembles coarse meal. In a bowl
whisk together the ground corn, the salt, the sugar, and the milk and let
the mixture stand at room temperature for 1 hour. Whisk in the baking
powder, the eggs, the scallion greens, the corn kernels, and pepper to
taste, pour the batter into sixteen 1/2-cup metal charlotte molds coated
with non-stick spray, and bake the puddings on a baking sheet in the middle
of a preheated 375F. oven for 20 to 25 minutes, or until a knife inserted
in the centers comes out clean. (Alternatively, the pudding may be baked in
a buttered 1 1/2-quart shallow baking dish.) Let the puddings cool for 5
minutes and run a thin knife around the side of each pudding. Invert the
puddings, 1 at a time, onto a spatula, invert them onto a platter, and
garnish them with the rosemary.

Serves 8.

Gourmet December 1992

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