Pennsylvania Dutch Corn Pudding

• khẩu phần: 6 servings
• thời gian hoạt động: 10 minutes
• tổng thời gian: 1 hour 20 minutes

Nguyên liệu

1 tablespoon (14g) unsalted butter, melted, plus more for greasing

2 1/4 cups corn kernels (340g; 12 ounces) from 3 to 4 large ears of corn, see notes

1 tablespoon (8g) cornstarch2 teaspoons (15g) granulated sugar

1 1/4 teaspoons Diamond Crystal kosher salt; for table salt, use half as much by volume

1/4 teaspoon ground black pepper

2 teaspoons (15g) granulated sugar

1 1/4 teaspoons Diamond Crystal kosher salt; for table salt, use half as much by volume

1/4 teaspoon ground black pepper

2 large eggs

2 large eggs

1 cup (240ml) whole milk

Hướng dẫn

Adjust oven rack to middle position and preheat oven to 350°F (175°C). Generously butter a 7-inch round or a 8- by 8-inch baking dish.

In the bowl of a food processor, pulse corn kernels until thick, creamy, and some kernels are still visible, about 20 seconds. Set aside. (See notes.)

In a medium bowl, whisk cornstarch, granulated sugar, salt, and pepper to combine. Add eggs, followed by the corn, milk, and melted butter, whisking until well combined. Pour into prepared baking dish.

Bake, uncovered, until edges are golden brown and the center no longer jiggles, 50 to 60 minutes. Remove corn pudding from oven and allow to rest 10 minutes, or until cool enough to eat. Serve immediately.

Dinh dưỡng

• Calo: 131 kcal
• Tổng Chất béo: 6 g
• Chất béo bão hòa: 3 g
• Chất béo không bão hòa: 0 g
• Cholesterol: 71 mg
• Natri: 304 mg
• Tổng Carbohydrate: 17 g
• Chất xơ: 1 g
• Tổng Đường: 6 g
• Chất đạm: 5 g