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Corn Pudding

Ingredients

  • 3/4 tsp freshly ground black pepper
  • 1 Tbl kosher salt
  • 1 Tbl sugar
  • 1/2 cup yellow cornmeal
  • 1/2 cup sour cream
  • 5 cups (6 to 8 ears) fresh yellow corn kernels cut off the cob
  • 1 onion chopped
  • 4 extra-large eggs
  • 1 cup half-and-half
  • 1/4 pound unsalted butter

Procedure

Preheat the oven to 375 degrees F. Grease the inside of an 8 to 10.

Melt the butter in a very large sauté pan and saute the corn and onion over medium-high heat for 4

minutes. Cool slightly.

Whisk together the eggs, buttermilk, sour cream and half-and-half in a large bowl. Slowly whisk in the

cornmeal, sugar, salt, and pepper. Add the cooked corn mixture and grated cheddar, and then pour 

the baking dish.

Place the dish in a larger pan and fill the pan 1/2 way up the sides of the dish with hot tap water. Bake 

the pudding for 40 to 45 minutes until the top begins to brown and a knife inserted in the center comes 

out clean. Serve warm. 


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