Savory corn pudding
FOOD AND WINE magazine has a wonderful corn pudding recipe . I cut down on the butter; actually I just left it out. And instead of 6 eggs, I used 4 because I wanted more corn flavor. The corn is so sweet and tasty now…it’s the perfect time to try this recipe. The cornmeal settles on the bottom so that it serves as a crust. I loaded up with sweet Mayan onions. If you want a more elegant presentation try using muffin tins or individual pots as pictured above. Another idea is to use a small cup as a cookie cutter and carved out single portions. The picture below shows this single portion presentation using chervil as a garnish.