~ "By wisdom a house is built, and through understanding it is established; Through knowledge its rooms are filled with rare and beautiful treasures." ~ "Reckless words pierce like a sword, but the tongue of the wise brings healing" ~ "But the wisdom that is from above is first pure, then peaceable, gentle, and easy to be intreated, full of mercy and good fruits, without partiality, and without hypocrisy." ~ "Trust in the LORD with all your heart, and lean not on your own understanding; in all your ways acknowledge Him, and He shall direct your paths."~

Tuesday, November 24, 2009

Corn Parfait...or Corn Pudding.

Corn Parfait...Similar to a Corn Pudding. Sometimes I like to get out of my comfort zone and try something new. Such was the case when I made this recipe... a different side dish and yet really easy to do! You can make this for Thanksgiving, Christmas or any time of the year when you crave some real comfort food. This past summer, my husband and I went corn picking at a local farm. We loved going through the field and picking the corn. Nothing beats fresh picked corn. The taste is amazing...so sweet and creamy you could practically eat it fresh off the cob . One is never enough. My husband and I each filled our bucket...we had plenty...enough to last us for quite some time. Back home, we ended up eating a few... but we quickly realized that you can only eat so much! Even though we really like corn, we had way too much! So I decided to freeze the rest and use it throughout the winter. I have been thinking of trying new recipes with all of the corn I have sitting in the freezer. So I ventured to try this recipe...and my husband really liked it! He actually requested it for Thanksgiving dinner. It goes rather well with a meat course. The dish is creamy, and sort of like a savory pudding...actually it is:). I decided to add some dried onion flakes to the mixture , just to bring more flavor to the dish. But there are lots of other options... you could add some herbs, cheese, green chile, various spices, ...you could also add some chopped ham, bacon bits. I am sure you can be a bit creative with this recipe. If you like yours on the sweeter side, you can add some sugar. This corn parfait will puff up nicely as it bakes and gets a nice golden color. It will however, lose some of the height as it cools down. That is expected. You can also probably get away with using milk instead of the half and half. That's only if you want to cut down on some of the calories:). Give this recipe a try...you just might like it.
You will need: adapted from Jacques Pepin with a small change
1 teaspoon unsalted butter, softened
4 ears corn, husked*
2 tablespoons all-purpose flour
3 large eggs
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 1/2 cups half and half
1 tablespoon Parmesan cheese
2 TBS dried onion flakes( you could probably use fresh...)
*4 ears of corn=4 cups of corn (in case you would like to use the frozen corn option)
* I made another batch with bits of pickled jalapeno in the batter...it was even better:)
Preheat the oven to 375 degrees F.
Get your ingredients ready.

Coat a 4 or 5 cup gratin dish with the butter or you can use small individual ramekins. Cut the kernels off the ears of corn (or you can just use frozen corn that has been defrosted).
Place the corn in the bowl of a food processor (or blender...I used my VitaMix) with the flour, eggs, dried onion, salt, and pepper.
Process until well pureed.
Add the half and half, and process for another 5 to 10 seconds.
Pour into the buttered dish, and sprinkle the Parmesan cheese on top.
(using a larger gratin dish)

(using individual ramekins)

Bake for about 25 minutes or until nicely puffed and golden brown.
If you are using small ramekins the baking time might be shorter. The corn parfait will sink a bit as it sits.
It is best eaten warm from the oven.
You can reheat it, if you like.


Sailaja Damodaran said...

Looks yummy....How do we eat this? I mean for dinner/breakfast?What is the accompliment for this?

Ellie said...

Hi Sailaja,
Corn puddings are usually made to be served as a vegetable side dish to eat with a meat course.It is perfect with a variety of foods but goes especially well with slightly spicy dishes such as chili.It is also a great accompaniment to a ham or roast dinner. If you sweeten it up, you can have it as a dessert.There are lots of varieties out there. But, this one is quite easy to do and not as calorie laden as others. It is a great southern classic...~Ellie

Anonymous said...

Hello! My name is Niobe and I found your site completely by accident. I was actually looking for a recipe for Tomato Pudding, and out of curiosity I looked to see if there was such a thing as Corn Pudding. Yours looked the most tantalizing, so I decided to try it on a nice cool day.

Today, the gray clouds were rolling in and it looked like snow, so I made this for dinner with some chicken and a salad. I made it exactly the way you did, and it was a hit. It was filling and yet not too heavy on the stomach! Thanks for the recipe! I might try it sweeter next time!

Ellie said...

Anon, Yay, so glad it worked out for you! My husband really loves this...glad you liked it as well.

Anonymous said...

should it be soft like yogurt?????????

Ellie said...

Anon, The corn pudding is more like a souffle... see bottom photo for a better look at the texture inside. Some prefer to leave the middle more soft and wet, but the overall dish isn't wet like yoghurt. If it is too wet, then the corn parfait hasn't cooked long enough. It should be set with a dry crust... but spoonable.
Hope that helps.