Thursday, July 05, 2018

This Week’s MENU Recipe. Sweet Corn Pudding

Lynne cooked a Belly of Pork this weekend and decided that we needed to try this with a new starch. She had some sweet corn cobs and thought turning them into a savoury pudding might just be a great idea

Here is the recipe she used. It makes enough for four generous servings. You could double up for a dinner party or a braai. Just cut off the kernels from the cobs or use frozen corn. If you have very sweet corn on the cob, you might want to lessen the sugar. But not all corn is sweet and this needs some sweetness.  Use a sharp cheese, like cheddar. If you want this a bit spicy add a couple of bottled Jalapeno chillies, diced.

2 medium eggs - 125 ml milk – 30 ml melted butter– ½ t salt and ½ t pepper – a dash or two of Tabasco chilli sauce – 40 ml brown sugar – 60 ml flour – 250g fresh or frozen sweet corn kernels – a cup of diced fresh red pepper - 125 ml breadcrumbs – 65 ml grated cheese


Pre-heat the oven to 180°C. Grease an oven proof casserole. Whisk the eggs, milk and melted butter together in a large mixing bowl. Add the seasoning and the Tabasco. Stir in the sugar and stir till dissolved. Sift in the flour slowly, making sure it is all incorporated with no lumps. Stir in the sweet corn and the red pepper and then pour the mixture into your casserole. Mix the breadcrumbs with the cheese and sprinkle over the corn mixture. Bake for 20 to 25 minutes or until you have a nice golden brown and crisp topping
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