Toasted Corn Pudding
(Fom Stop and Smell the Rosemary: Recipes and Traditions to Remember)


7 ears fresh corn, husked

3 tablespoons unsalted butter

5 to 6 ounces goat cheese, cream cheese, or a mixture of the two

1/4 cup all-purpose flour

2-1/4 cups low-fat milk

1 can (4-1/2 ounces) diced green chilies

1/4 teaspoon cayenne pepper

1/4 teaspoon salt

4 large eggs, lightly beaten


Preheat oven to 350 degrees. Grease a 7 by 11-inch baking dish. Toast corn, a few ears at a time, in a large skillet until half the kernels are brown. Cool. With a sharp knife, cut kernels from ears into same skillet. With dull side of knife, scrape the ears lengthwise, adding pulp to skillet. Add butter and cheese. Stir over medium heat to melt. Stir in flour. Remove pan from heat. Stir in milk, chilies, cayenne, and salt. Whisk in eggs. Pour mixture into prepared baking dish. Bake uncovered until center is firm and edges are brown, about 55 to 65 minutes.

Serves 4-6


Copyright 1996 The Junior League of Houston, Inc. All rights reserved.

Visit The Junior League of Houston web site to purchase copies of Stop and Smell the Rosemary and other fine cookbooks, or call (713) 627-COOK.

The Junior League of Houston, Inc. is an organization of women committed to promoting voluntarism, developing the potential of women and to improving the community through the effective action and leadership of trained volunteers. Its purpose is exclusively educational and charitable. All proceeds from League fundraising efforts, including from the sale of Stop and Smell the Rosemary, are returned to the community.