Share Button

 

FOOD AND WINE magazine has a wonderful corn pudding recipe that I tried tonight. It’s a “keeper”. 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 what I did which was quite simple was to use a small cup as a cookie cutter and carved out single portions.  The picture shows this single portion presentation using chervil as a garnish.
Share Button