Cook the Book: Corn Pudding

Cook the Book: Corn Pudding might be a good recipe to expand your side dish recipe box. One portion of this dish contains roughly 14g of protein, 29g of fat, and a total of 458 calories. This recipe serves 6. For 85 cents per serving, this recipe covers 13% of your daily requirements of vitamins and minerals. 33 people found this recipe to be delicious and satisfying. If you have flour, white wine vinegar, whole milk, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes approximately 45 minutes. It is brought to you by Serious Eats. All things considered, we decided this recipe deserves a spoonacular score of 39%. This score is rather bad. Try Cook the Book: Goat Cheese Bread Pudding, Cook the Book: Butterscotch Pudding with Sautéed Pears, and Cook the Book: Chocolate Semolina Pudding with Raspberry Puree for similar recipes.

Servings: 6

 

Ingredients:

Equipment:

Cooking instruction summary:

Procedures 1 Preheat the oven to 350°F. Butter an 8-inch square baking pan and put the pan in the oven to heat while you prepare the pudding. 2 Fry the bacon until crisp, then transfer it, along with 2 tablespoons of drippings, to a large bowl. If need be, add melted butter so that the total amount of fat equals 2 tablespoons. 3 Measure the flour, salt, baking powder, baking soda, and chile flakes into a bowl and whisk to combine. Stir in the cornmeal. 4 Crack the eggs into the bowl with the drippings, then add the milk, sugar, and vinegar and beat until smooth. Add the dry ingredients and whisk until smooth; the batter will be quite thin. Stir in the cheese and chives. 5 Pour the batter into the heated pan, then pour the cream into the center without stirring. Bake for 50 to 60 minutes. The pudding should quiver slightly when gently shaken, but the edges should be set and lightly browned. Let stand for 15 to 20 minutes before serving.

 

Step by step:

1. 1

2. Preheat the oven to 350°F. Butter an 8-inch square baking pan and put the pan in the oven to heat while you prepare the pudding.

3. 2

4. Fry the bacon until crisp, then transfer it, along with 2 tablespoons of drippings, to a large bowl. If need be, add melted butter so that the total amount of fat equals 2 tablespoons.

5. 3

6. Measure the flour, salt, baking powder, baking soda, and chile flakes into a bowl and whisk to combine. Stir in the cornmeal.

7. 4

8. Crack the eggs into the bowl with the drippings, then add the milk, sugar, and vinegar and beat until smooth.

9. Add the dry ingredients and whisk until smooth; the batter will be quite thin. Stir in the cheese and chives.

10. 5

11. Pour the batter into the heated pan, then pour the cream into the center without stirring.

12. Bake for 50 to 60 minutes. The pudding should quiver slightly when gently shaken, but the edges should be set and lightly browned.

13. Let stand for 15 to 20 minutes before serving.

Nutrition Information:

covered percent of daily need