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  • Spicy Summer Corn Pudding

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  • 10 corn ears , husked
    4 eggs
    1 1/2 cups buttermilk
    1/2 cup unbleached all-purpose flour
    4 tablespoons unsalted butter, melted
    2 teaspoons ancho chili powder
    1 1/2 teaspoons salt
    Preheat oven to 350 F. Butter a 2-quart casserole dish.
    Cut kernels off the corn and place in a large bowl. Add the remaining ingredients and stir to combine well. Pour into prepared dish and bake in preheated oven for 40 minutes, or until puffed and golden. Serve hot. Makes 6 to 8 servings.
    — Recipe from "The Animal Farm Buttermilk Cookbook," by Diane St. Clair.
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