Monday, November 22, 2010

Wisteria Corn Pudding

Whenever I am in an airport that is new to me, I always buy the local paper, just to see what's up.

Well in this case, the Atlanta Journal gave me a recipe that turned out to be a keeper. And it just happens to be gluten free.

Wisteria Corn Pudding

From the Atlanta Journal

16 servings

Hands on: 10 minutes

Total time: 1 hour

Chef Jason Hill serves cubes of this baked corn puree instead of corn bread in his Southern-style restaurant, Wisteria. The origin is Mexican, he says, "but it could be a Southern dish, easily."

1 cup rice flour

4 teaspoons baking powder

1/2 cup granulated sugar

2 teaspoons sea salt

2 pounds fresh or frozen corn kernels (thawed if frozen), divided

1/3 cup buttermilk

11 tablespoons butter, melted

2 eggs, beaten

1 cup shredded Asiago cheese (Oddlyme says you can use parmesan or pecorino too)

Preheat oven to 325 degrees. In a large bowl, combine the rice flour, baking powder, sugar and salt. Set aside. Place all but 1 rounded cup of corn kernels in a blender or food processor with buttermilk; puree until smooth. Stir pureed corn mixture into flour mixture. Add melted butter and eggs; stir until blended. Stir in Asiago and reserved corn kernels.

Spoon batter into a buttered 9-by-13-inch baking dish. Bake until lightly browned on top, 35 to 45 minutes. Cool slightly; cut into squares before serving.

Per serving: 216 calories (percent of calories from fat, 44), 5 grams protein, 27 grams carbohydrates, 2 grams fiber, 11 grams fat (6 grams saturated), 51 milligrams cholesterol, 538 milligrams sodium.

Notes: This recipe easily cuts in half, to bake in a 8 x 8 or 9 x 9 pan. You can actually blend the corn, buttermilk AND eggs and melted butter in the blender together, then stir into dry ingredients. It will take AT LEAST 45 minutes to bake, possible 55 – 60, you want some nice color on top. Very very tasty, sweet and fluffy./creamy. No gluten! And it reheats well.

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