corrrrrrrrn pudding!~

Discussion in 'Food & Cooking' started by firepatrolchef, Sep 29, 2002.

  1. firepatrolchef

    firepatrolchef

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    got recipes for sweet and savory please?
    Never made it before, but Id imagine it very nicely either way.
     
  2. peachcreek

    peachcreek

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    I'm making polenta for dinner tonight. Polenta is corn pudding. I think I will let it set up and grill it and top it with a lemon and garlic butter. I'll make the polenta with 2c. vegetable stock and add a few threads of saffron and a tsp of herbs de' Provence. I use an Italian "instant" par-boiled polenta that works well and is cooked out in about 10 minutes. It says 4 minutes on the package. Another way to try it is to boil it with milk, sugar and water with a little cinnamon and nutmeg in there. Add a few drops of vanilla or lemon zest while it is cooling down. Grill it in clarified butter and top it with maple syrup or berry compote.
     
  3. marmalady

    marmalady

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    Peach, I like your idea, but I'm not sure polenta is corn pudding!

    Here's a 'traditional' Southern corn pudding, meant to be be served as a side dish.

    Southern Corn Pudding

    2 cans whole grain corn, drained
    2 cans creamed-style corn
    1 cup milk
    1 cup sugar
    1 tsp. vanilla
    4 eggs, well beaten
    1 stick (¼ lb.) butter

    Mix all ingredients except butter and pour into baking pan. Cut butter into eight pieces and place on top of mixture. Bake at 400° F. for 1½ to 2 hours, until pudding is firm to the touch.

    Other recipes have a little flour thrown in, or a little flour/cornmeal combo, but never a lot.
     
  4. kimmie

    kimmie

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    You will find a corn pudding recipe by Robert del Grande on PBS


    Define search criteria using menus and/or keyword:
    Chef: Robert Del Grande
    Series: Cooking with Master Chefs

    You can read the script and view the entire show online.