Corn Pudding with Dill and Parsley


From Greens Cookbook page 251

I'm sure everything in the cookbook tastes really well (as it does in the San Francisco restaurant of the same name), unfortunately, this recipe is about the only recipe in the book that can be made from common ingredients in a reasonable period of time.


6 ears white or yellow sweet corn

or 3 cups frozen corn

1/2/ cup milk

5 eggs

3/4/cup cream, warmed

3 ounces jack cheese, grated

1 tablespoon dill

1 tablespoon parsley

1/2 teaspoon salt

black pepper

1/2 toasted bread crumbs


Shave the kernels from the corn with a knife. Set aside 1 cup of kernels, and put the rest in a blender with the milk and make a fairly smooth puree. This will take from 2 to 3 minutes, which may seem like a long time for the blender to be running.

Beat the eggs well with a whisk; then stir in the corn puree, corn kernels, cream, cheese, dill and parsley. Season with the salt and several grindings of pepper.

Preheat the oven to 325 F. Thouroughly coat a large baking dish or 1 cup capacity ramekins, with butter, and line them liberally with bread crumbs. Add the custard, set the baking dish in a deep pan, and add hot water to come halfway up the sides. Bake the pudding for about 1 hour and 10 minutes if it is in a single dish, 50 to 55 minutes if divided among smaller ramekins. (Don't be surprised if it takes longer). When the top is firm and lightly browned, remove the pudding from the oven and let it rest a few minutes before serving. Serve the pudding in its baking dish, or unmold it and serve it top side up. It's even good warmed up the second day.