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Receta Dried Corn Puddings

by Global Cookbook

Ingredientes

2 c. dry sweet corn (available by mail order from John Cope's Food Rheems, PA at some specialty foods shops) 2 tsp salt 4 1/2 tsp sugar 3 1/2 c. lowfat milk scalded

1 Tbsp. double-acting baking pwdr 4 lrg Large eggs beaten lightly 1 c. thinly sliced scallion greens 2/3 c. thawed frzn corn kernels patted dry rosemary sprigs for garnish

Direcciones

1. In a blender grind the dry corn till it resembles coarse meal. In a bowl whisk together the grnd corn, the salt, the sugar, and the lowfat milk and let the mix stand at room temperature for 1 hour. Whisk in the baking
2. pwdr, the Large eggs, the scallion greens, the corn kernels, and pepper to taste, pour the batter into sixteen 1/2-c. metal charlotte molds coated with non-stick spray, and bake the puddings on a baking sheet in the middle of a preheated 375F. oven for 20 to 25 min, or possibly till a knife inserted in the centers comes out clean. (Alternatively, the pudding may be baked in a buttered 1 1/2-qt shallow baking dish.) Let the puddings cold for 5 min and run a thin knife around the side of each pudding.
3. Invert the puddings, 1 at a time, onto a spatula, invert them onto a platter, and garnish them with the rosemary.
4. Serves 8.

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