Corn Pudding With Roasted Garlic and Sage
- Total Time
- About 2 hours
- Rating
- Comments
- Read comments
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Ingredients
- 4garlic cloves, unpeeled
- Kernels from 4 ears corn (about 4 cups)
- ¾cup low-fat milk (1 percent or 2 percent)
- 3eggs
- Salt to taste (about ½ teaspoon)
- Freshly ground pepper
- 1tablespoon slivered or chopped fresh sage
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Preparation
- Step 1
Preheat the oven to 350 degrees. Oil or butter a 2-quart soufflé dish or gratin. Set the dish in a pan and fill the pan with enough water to come partway up the sides of the dish.
- Step 2
Toast the garlic: Place the unpeeled cloves in a heavy skillet over medium-high heat and toast, turning the garlic cloves often, until the skin is blackened in spots and the garlic smells toasty, about 7 minutes. Remove from the heat. When the cloves are cool enough to handle, cut away the root end and remove the skin.
- Step 3
Set aside 1 cup of the corn kernels. Place the rest, with the garlic, milk, eggs, salt and pepper in a blender and blend until smooth. Pour into a bowl and stir in the sage and the corn kernels, then transfer to the baking dish.
- Step 4
Place in the oven and bake 1 hour to 1 hour 15 minutes, until the top is lightly browned and the pudding is firm. Serve hot.
- Advance preparation: You can prepare the mixture several hours ahead. Stir well before turning into the baking dish.
Private Notes
Comments
I’ve made this with two ears of corn, because there is just the two of us. Still, I use four cloves of roasted garlic, two eggs, and lots of sage (1Tbsp). Additions: a healthy dash of Tobasco, and a dusting (1-2 Tbsp) of parmesan before I put it into the oven. Usually an hour to set in the oven. I save a bit of silvered sage to dust over the top. We inevitably have leftovers. We serve them up the next morning in ramekins with a poached egg on top and a dusting of smoky pakrika. Yum.
Has anyone used frozen corn for this?
This is a fabulous recipe. Great flavor from the roast garlic. I didn’t have sage so I added more pepper as another comment suggested. In case you’re unsure, start with raw/uncooked corn.
Do you have to put the dish in a pan of water or can you just put it in the oven?
Has anyone adjusted bake time for ramekins?
How would you make this Vegan?
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