A couple of weeks ago, I got four ears of sweet corn in my CSA share. Now that I have braces, I can't have corn on the cob. Instead, I decided to try a little something that I had always been curious about: corn pudding.
There are lots of corn pudding recipes out there, some of them with lots of cream, or cheese, or both. I didn't, however, want to overwhelm the fresh sweetness of this organically grown corn, so I turned to a very simple Shaker-style Creamy Corn Pudding recipe from Cook's Illustrated.
I am a great admirer of the healthful, simple, delicious goodness of Shaker cooking. This recipe is typical of that cuisine, and called for lots of fresh corn, grated off the cob, milk, eggs and fresh chives. What came out was an extremely light and appetizing affair, with the flavour of the corn enhanced by the addition of just enough milk and eggs.
One of these days, I'm going to try my hand at another Shaker corn dish, which is made from Shaker dried corn. I just have to figure out how to get my hands on some.