2 cups of corn (1 cup to puree, 1 cup raw corn = 3/4 cup puree) (1 cup to add whole to the batter). Cooked and removed from the cob. There is flexibility in the amount of puree you use. See 2X below)
8 Tbs. (115 g.) butter
1/2 tsp. salt
1/4 tsp. cayenne pepper or to taste
3/4 cup (180 g.) sour cream (or 3/4 cup ricotta cheese results in a firmer cake. We prefer this texure) or (1/2 cup sour cream and 1/4 cup ricotta cheese this results in a softer cake; more like a mixture between pudding and cake)
2 large eggs
1 1/2 Tbs. (20 g,) granulated sugar
2 1/4 Tsp. baking powder
7 Tbs. (55 g.) AP flour
6 Tbs. (55 g.) cornmeal
Ingredients X2
2 cups of pureed corn (I made this with 1 cup of puree. Because I miscalculated and that was all I had and it came out just fine)
Directions:
Take 1 cup of the corn and puree it in a food blender and set aside. Brown the butter in a sauce pan. Reserve 2 Tbs. of the browned butter and set aside (to be put on the pudding once it is cooked). Mix the pureed corn, whole corn, butter, salt, pepper and sour cream together. Let cool. Once cooled whisk in the eggs. Then the baking powder, flour and cornmeal. Pour mixture into a greased 6 X 10 inch pyrex baking dish. Cook in a 350 degree oven for 40 to 45 minutes until a cake tester comes out clean. Pour the reserved Tbs. of browned butter over the top.
With all the butter, sour cream and eggs this is not the most dietetic dish but it sure is good. It is more like a moist corn bread (cake?) than a pudding. The sweet corn flavor permeates. The whole corn gives a nice crunch and an additional burst of corn sweetness. Hard not to eat the whole thing in one sitting.
1/2 tsp. salt
1/4 tsp. cayenne pepper or to taste
3/4 cup (180 g.) sour cream (or 3/4 cup ricotta cheese results in a firmer cake. We prefer this texure) or (1/2 cup sour cream and 1/4 cup ricotta cheese this results in a softer cake; more like a mixture between pudding and cake)
2 large eggs
1 1/2 Tbs. (20 g,) granulated sugar
2 1/4 Tsp. baking powder
7 Tbs. (55 g.) AP flour
6 Tbs. (55 g.) cornmeal
Ingredients X2
2 cups of pureed corn (I made this with 1 cup of puree. Because I miscalculated and that was all I had and it came out just fine)
16 Tbs. (2 sticks) or (230 g.) butter
1 tsp. salt
1/2 tsp. cayenne pepper or to taste
1 1/2 cup (360 g.) sour cream (or 1 1/2 cup ricotta cheese results in a firmer cake. We prefer this texure) or (1 cup ricotta and 1/2 cup sour cream this results in a softer cake; more like a mixture between pudding and cake)
4 large eggs
3 Tbs. (40 g,) granulated sugar
2 1/2 Tsp. baking powder
1 tsp. salt
1/2 tsp. cayenne pepper or to taste
1 1/2 cup (360 g.) sour cream (or 1 1/2 cup ricotta cheese results in a firmer cake. We prefer this texure) or (1 cup ricotta and 1/2 cup sour cream this results in a softer cake; more like a mixture between pudding and cake)
4 large eggs
3 Tbs. (40 g,) granulated sugar
2 1/2 Tsp. baking powder
14 Tbs. (110 g) Ap Flour
12 Tbs. (110 g) cornmeal
Directions:
Take 1 cup of the corn and puree it in a food blender and set aside. Brown the butter in a sauce pan. Reserve 2 Tbs. of the browned butter and set aside (to be put on the pudding once it is cooked). Mix the pureed corn, whole corn, butter, salt, pepper and sour cream together. Let cool. Once cooled whisk in the eggs. Then the baking powder, flour and cornmeal. Pour mixture into a greased 6 X 10 inch pyrex baking dish. Cook in a 350 degree oven for 40 to 45 minutes until a cake tester comes out clean. Pour the reserved Tbs. of browned butter over the top.
With all the butter, sour cream and eggs this is not the most dietetic dish but it sure is good. It is more like a moist corn bread (cake?) than a pudding. The sweet corn flavor permeates. The whole corn gives a nice crunch and an additional burst of corn sweetness. Hard not to eat the whole thing in one sitting.
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