Corn Pudding With Goat Cheese Crust Recipes

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CORN PUDDING WITH GOAT CHEESE CRUST



Corn Pudding With Goat Cheese Crust image

From a NJ magazine 11/2008, as a Thanksgiving recipe. This recipe is a twist on a southern favorite. It's also wonderful for a brunch or light lunch. A mix of white and yellow corn kernels are nice if you can find both.

Provided by Oolala

Categories     Cheese

Time 1h5m

Yield 8 serving(s)

Number Of Ingredients 6

3 cups corn kernels, can use thawed frozen corn
3 cups whole milk
3 eggs, beaten slightly
1 bunch chives, washed and snipped
salt and pepper
8 ounces goat cheese

Steps:

  • Preheat oven to 350 degrees. And grease a broiler-safe casserole dish.
  • Mix all ingredients except goat cheese and pour into casserole dish. Bake for about 1 hour, until set.
  • Remove from oven and put goat cheese slices on top.
  • Return to oven and broil until melted, about 2 to 4 minutes.

Nutrition Facts : Calories 239.8, Fat 13.8, SaturatedFat 8.2, Cholesterol 110.9, Sodium 210.7, Carbohydrate 17.8, Fiber 1.5, Sugar 5.7, Protein 13.3

EDNA LEWIS'S CORN PUDDING



Edna Lewis's Corn Pudding image

This buttery, fluffy dish comes from Edna Lewis, the African-American chef and cookbook author credited with preserving countless recipes from the old South. It serves as not only a seasonal bridge - a farewell to summer, with winter chill waiting in the wings - but also as a sweetly welcome blurring of the lines between a side dish and a dessert.

Provided by The New York Times

Categories     dinner, lunch, custards and puddings, side dish

Time 1h

Yield 6 to 8 servings

Number Of Ingredients 7

3 tablespoons/42 grams butter, melted, plus more for dish
2 cups/350 grams corn (from about 3 ears)
1/3 cup/67 grams sugar
1 teaspoon/5 grams salt
2 large eggs, beaten
2 cups/480 milliliters whole milk
1/2 teaspoon/1 gram freshly grated nutmeg

Steps:

  • Heat oven to 350 degrees and butter a 1 1/2-quart baking dish. Cut the corn from the cob into a mixing bowl by slicing from the top of the ear downward. Don't go too close to the cob; cut only half the kernel, then scrape off the rest with the back of the knife.
  • Stir sugar and salt into corn. Mix beaten eggs and milk together, then stir into corn mixture. Add melted butter and mix thoroughly.
  • Spoon mixture into prepared dish and sprinkle with nutmeg. Place the dish in a larger baking dish or roasting pan. Transfer to oven and carefully pour hot water into the larger dish until it comes about halfway up the sides of the smaller baking dish.
  • Bake for 40 to 50 minutes, or until a knife inserted into the center of the pudding comes out clean. The pudding will be set but still jiggle.

Nutrition Facts : @context http, Calories 164, UnsaturatedFat 3 grams, Carbohydrate 20 grams, Fat 8 grams, Fiber 1 gram, Protein 5 grams, SaturatedFat 4 grams, Sodium 294 milligrams, Sugar 14 grams, TransFat 0 grams

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