1.5 to 2
cups fresh corn kernels, cut from 2 large ears of corn
tablespoon unsalted butter
teaspoons finely chopped chives
cup grated white cheddar
cup yellow cornmeal
Preheat oven 350. Butter one 8 inch baking dish (or I used four 4 inch ramekins). Melt butter in a large skillet over medium heat. Saute the shallot, chives and corn kernels, stirring occasionally until corn has softened - about 5 minutes. Remove from heat and set aside. In a medium bowl whisk together eggs and salt. Stir in grated cheese and set aside. In a medium sauce pan, bring 2 cups of milk to a gentle boil. Whisk in corn meal. Lower heat, stir regularly, and cook corn meal until it resembles a thickened porridge - about 5 minutes of cooking. Remove sauce pan from heat, whisk in the remaining cup of milk, the corn mixture, and the egg mixture. Pour into buttered baking dish(es). Bake the pudding(s) for about 45 minutes until the tops are golden brown. A toothpick stuck into the center of the pudding should come out clean. Eat and enjoy!