Or just need an easy and fast comfort food as the nights start to get cool?
Give this buttery, hearty dish a try. The crunch of the corn, the gooey cheese, the smoked salt, all add to this tasty dish. I think a scoop of fresh chili on top would be deeelish!
serves 6 generous portions
1 c. white corn meal
1 c. all-purpose flour
1/2 t. smoked chili salt
1 T. baking powder
1 T. sugar
1 c. sharp white cheddar
2 duck eggs (or 3 large chicken eggs)
15 oz. can of whole kernel corn (do not drain)
1/2 c. unsalted butter, melted
Butter a 2 quart dish, set aside. Preheat oven to 350 degrees fahrenheit.
In a large bowl, combine the first 6 ingredients. In a separate small bowl whisk the eggs together. Add the eggs and entire can of corn (including liquid) into the dry ingredients. Mix with a large spoon and then continue mixing while pouring in the warm butter. Pour the entire mixture into the buttered dish and bake for 20 minutes or just until done. Don’t overbake, it will dry out.
Happy Fall Baking!
October 19, 2014
This entry was posted in baking, brunch, Duck eggs, egg dish and tagged corn, corn pudding, duck eggs, fall, Thanksgiving.