Looking for a great new side dish to try out? Jmore’s “Food Enthusiast” Dara Bunjon shares an easy and delicious sweet corn pudding recipe for all of your guests to enjoy.
A Pikesville resident, Dara Bunjon is the host of Jmore’s Facebook Live program “The Food Enthusiast,” which airs on Thursdays at 1 p.m.. She has written about food for multiple publications and is the co-author of “Yum!: Tasty Recipes from Culinary Greats.” (Cumberland House Publishing). She is also a food writer, food stylist, radio and TV personality, founder of the Epicurean Club of Maryland, and former board member of the Restaurant Association of Maryland Education Foundation.
Sweet Corn Pudding
Ingredients
- 4 cups frozen corn kernels, thawed and drained on toweling
- 4 large eggs
- 1 cup whipping cream
- 1/2 cup milk
- 5 Tablespoons sugar
- 1/4 cup (1/2 stick) butter, room temperature
- 2 Tablespoons cornmeal
- 2 teaspoons baking powder
- 1 teaspoon salt
Instructions
- Preheat oven to 350 degrees F. Butter an 8x8x2 inch glass baking dish.
- Blend all ingredients except 1/2 cup of corn kernels in the food processor until almost smooth.
- Stir the reserved 1/2 cup of corn kernels into batter. Pour batter into prepared dish.
- Bake pudding until brown and center is just set, about 45 minutes. Cool 10 minutes and serve.
Notes
Stuffed vegetables invite creativity, but there are some "rules" when it comes to cooking. Vered Guttman shares six veggie-stuffing tips.
On this episode of "The Food Enthusiast," Dara Bunjon talks with Anne-Marie Bonneau, author of "The Zero-Waste Chef."
This roasted eggplant recipe from Elite Jakob is easy, quick and delicious, perfect as a side dish, for brunch or next to fish or chicken or meat dishes.
Dara Bunjon talks with wine aficionado Zena Polin, proprietor of Beauty Champagne and Sugar Boutique and co-host of the "When You Just Want a Glass of Wine" podcast.