Fresh Corn Puddings Jake & Annie's
Serves: 4
Imelda VonRueden
1 January 1970
Based on User reviews:
61
Spice
45
Sweetness
45
Sourness
39
mins
Prep time (avg)
5.9
Difficulty
Ingredients:
Directions:
1
Preheat oven to 350° F
2
And butter eight 1/2-cup ramekins
3
Into a large bowl coarsely grate corn
4
With back of a large knife, gently scrape each cob and add any remaining pulp and liquid to bowl
5
(There should be about 2 cups grated corn with liquid
6
) In a bowl whisk together remaining ingredients and stir into corn until combined well
7
Ladle mixture evenly into ramekins
8
Put ramekins in a baking pan just large enough to hold them and add enough hot water to reach halfway up sides of ramekins
9
Bake corn puddings in middle of oven 50 minutes, or until tops are slightly puffed and golden and firm to the touch
10
Remove ramekins from water and cool slightly on a rack, about 5 minutes
11
Run a knife around edges of ramekins and invert each pudding onto a serving plate
12
Preheat oven to 350° F
13
And butter eight 1/2-cup ramekins
14
Into a large bowl coarsely grate corn
15
With back of a large knife, gently scrape each cob and add any remaining pulp and liquid to bowl
16
(There should be about 2 cups grated corn with liquid
17
) In a bowl whisk together remaining ingredients and stir into corn until combined well
18
Ladle mixture evenly into ramekins
19
Put ramekins in a baking pan just large enough to hold them and add enough hot water to reach halfway up sides of ramekins
20
Bake corn puddings in middle of oven 50 minutes, or until tops are slightly puffed and golden and firm to the touch
21
Remove ramekins from water and cool slightly on a rack, about 5 minutes
22
Run a knife around edges of ramekins and invert each pudding onto a serving plate