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
Dara Bunjon talks with author, chef and food historian Dorette Snover, founder of C'est si Bon! Cooking School.
Jewish institutions in New York are responding to a boycott of Israeli products at a Brooklyn grocery store by buying up Bamba.
On this episode of "The Food Enthusiast," Dara Bunjon talks with Lexx Mills, co-creator of Stursi, expertly crafted non-alcoholic cocktails.
Dara Bunjon talks with legendary chef Jimmy Schmidt, a three-time James Beard Award recipient, restaurateur, author, food scientist and innovator about his journey from the Rattlesnake Club restaurants to Chefs Collaborative and JR Ranch Foods.