Summer Corn gets downright Cozy!
fresh corn
We bought some incredible fresh corn from the gorgeous Summerset Farm in Los Olivos and I just happened to remember tearing out a recipe from the August Gourmet Magazine for Bread Pudding with Corn. Delicious and vegetarian! Here goes!:
BREAD PUDDING WITH CORN
1 tbl. oil or butter
1 bunch scallions including half of the greens sliced into rounds
4 vups corn kernels – fresh or frozen
1/2 tsp paprika or ground red chile plus extra for the top
salt
1/3 cup chopped parsley or cilantro
1 tbl chopped dill or basil
4 eggs
2 cups milk
5 cups cubed bread without crusts
1 cup grated sharp cheddar cheese
1/2 cup milk or half and half
Preheat over to 375. Butter a 3-quart grating or casserole dish.
Heat the oil in a wide skillet over medium-high heat. Add the scallions, corn and paprika and cook until corn is heated through about 4 minutes.
Whisk the eggs and milk with 1/2 tsp salt and pour it over the bread in a bowl. Add the corn mixture and cheese and transfer the mixture to the prepared dish. Pour over the half and half or milk. Bake until puffed and brown about 45 minutes. Add a dash of Paprika or chile to top and serve.
The picture says it all and this is pure summer comfort food!
Bread pudding with corn
