Corn and Cheese Pudding

Preparation info
  • Makes


    Appears in
    Get in There and Cook: A Master Class for the Starter Chef

    By Richard Sax

    Published 1997

    • About


    • 2 cups fresh corn kernels with pulp (cut from 5 or 6 ears)
    • 3 tablespoons


    1. Preheat the oven to 375°F Bring a kettle of water to a boil and set aside. Thoroughly butter an 8-inch square baking pan or 9-inch round pie or cake pan. Puree 1¼ cups of the corn kernels with the cornstarch in a food processor or blender; set aside.
    2. I