This Sweet Corn Puddding is inspired by my drives through the rural countryside of Wisconsin, after looking at all of the amazing family farms who farm, Corn, make butter and make cheese! I even saw hops to I added in a brew to serve up too!
Sweet Summer Corn Pudding
Created by Sheana Davis, The Epicurean Connection
Yields 6 cups
4 tablespoons sweet butter, melted
1 teaspoon fresh garlic, crushed
1/2 cup fresh green onions
2 cup fresh white corn kernels
1 teaspoon fresh thyme
1/2 teaspoon each kosher salt and fresh ground black pepper
1/4 cup white wine
2 cups whipping cream
4 whole eggs
1/2 cup Carr Valley Mellange, grated fine
Preheat oven to 350.
Prepare a 6 cup baking pan, brush with 2 tablespoons metled sweet butter.
In a bowl, whisk together cream, eggs and cheese, set aside while preparing recipe.
In a heavy bottom skillet, over medium flame, melt butter, add in garlic and saute for 1 minute. Add in green onions, corn kernels, thyme, salt and pepper. Saute for 3-4 minutes, until corn is plump, add in wine and saute for 2 minutes until wine is reduced. Remove from heat, pour into separate bowl and allow to cool for 10 minutes. Fold into milk mixture, pour into baking pan and bake for 35-40 minutes or until pudding is firm. Remove from heat, serve with a green salad, glass of Honey Wheat or Pilsner and Enjoy!