Wednesday, July 24, 2013

Savory Corn Pudding with Fresh Tomato Salsa

The browned cheese on the top and soft cornmeal on the bottom sandwich a custard studded with corn. Use an 8 inch square pan for a creamy texture or a larger pan for a firmer result. The accompanying salsa is also a favorite with chips (so double or triple it, if you like.) It leaves the canned stuff in the dust! (Recipe excerpted from my first book, now out of print, One Pot Vegetarian Dishes).

Serves 4 entrees with salad or 6 side servings

The Pudding
½ cup cornmeal, preferably stone ground and local
¼ cup shallots (or onions), chopped, whatever is local
1½ teaspoons baking powder
l tablespoon sugar
1/4 teaspoon cayenne
1 teaspoon dry mustard
1 pinch dried oregano or ¾ teaspoons fresh
2 tablespoons butter, local if possible
2 cups local milk
1½ cups fresh local corn kernels
3 local eggs
½ cup local cheddar or Monterey jack

The Tomato Salsa
2 large tomatoes, chopped
1–2 tablespoons chopped shallots or onions
1 tablespoon chopped cilantro
1 garlic clove, minced
l–2 jalapenos, to taste, seeded and minced, or 1/8 teaspoon cayenne
pinch salt

  1. Preheat oven to 350˚F. Butter an 8 by 8 inch or gratin dish.
  2. Combine dry ingredients: In a large bowl combine the cornmeal, shallots, baking powder, sugar, salt, cayenne, mustard, and oregano.
  3. Combine wet ingredients: In a pot, heat the butter until mostly melted, about l minute. Add the milk, and heat until the milk is hot and the butter completely melted, about 2 minutes.
  4. Mix wet and dry ingredients: Gradually pour into the cornmeal mixture, whisking to remove lumps. Stir in the corn, egg, and remaining tablespoon of cilantro.
  5. Pour into the baking pan and bake until the top is starting to firm, about 30 minutes. Sprinkle the cheddar on top. Turn the oven to 375˚F, and bake until the pudding is set, about 15 minutes.
  6. Serve: Accompany with the salsa, which should be made while the pudding is cooking by simply mixing the ingredients in a bowl.

Copyright © 2013 Amy Cotler The Locavore Way. All Rights Reserved

Reposted from Amy Cotler The Locavore Way.

For more from Amy, follow her on Facebook.

Amy Cotler, author of The Locavore Way, is the founding director of Berkshire Grown, a food initiative internationally recognized as a model for local food advocacy. She consults, teaches, and lectures on food and farm-to-table issues. Cotler worked as the Web food forum host for The New York Times, and her articles have appeared in numerous periodicals, including Fine Cooking, Kitchen Garden, Cook’s, Family Fun, Self, Gastronomique, and Orion. She is the author of five cookbooks, including Fresh From the Farm: The Massachusetts Farm to School Cookbook, which is available free on-line. Cotler lives in western Massachusetts and can be found at

No comments: