Food Network UK

Baked corn pudding

1

Recipe by Sunny Anderson

Ingredients

  • 40g Technique: Using Butter You could replace butter with Stork margarine. It's easy to use and comes in blocks, tubs and liquid for any kind of dish from sweet baking to savoury meals. I know this Tell me more butter , plus extra for casserole
  • 1/2 large onion, Technique: Chop To cut large ingredients or dishes into smaller chunks using a sharp knife. You can chop using a serrated blade fitted inside your food processor. I know this Teach me, please chopped
  • 1 jalapeno, Technique: Chop To cut large ingredients or dishes into smaller chunks using a sharp knife. You can chop using a serrated blade fitted inside your food processor. I know this Teach me, please chopped
  • 45g all-purpose flour
  • 500ml milk
  • 100g shredded Cheddar
  • 2 eggs, beaten
  • 1 (300g) bag frozen corn
  • Salt and freshly ground black pepper
  • 20g bread crumbs
  • 30g Technique: Grate Shredding a large ingredient to produce small, evenly-sized morsels. You can grate ingredients using a grating disc fitted inside your food processor. I know this Teach me, please grated Parmesan

Use imperial measurements

Method

How to make Baked corn pudding

Special equipment: 16 by 16-cm casserole

1) Preheat oven to 160C/Gas Mark 3.

2) In a large saucepan on medium heat, melt Technique: Using Butter You could replace butter with Stork margarine. It's easy to use and comes in blocks, tubs and liquid for any kind of dish from sweet baking to savoury meals. I know this Tell me more butter and saute onions and jalapenos until tender, about 5 minutes. Add flour and stir to coat evenly, being sure to not burn the onions. Cook flour until golden brown, about 3 minutes. Technique: Whisk Using light, rapid sweeping strokes to thicken or thoroughly combine ingredients. You can also use a whisk attachment attached to a food processor. I know this Teach me, please Whisk in milk and cheese and stir until melted, then remove from heat.

3) Add the eggs to a small bowl, and stir in 60ml of hot mixture to temper the eggs. Stir the egg mixture into the pan, along with corn, and season with salt and pepper, to taste. Pour into a buttered 16 by 16-cm casserole dish.

4) In a small bowl, mix together bread crumbs and Parmesan cheese. Sprinkle evenly over top of casserole, place in the oven and bake until custard sets and the top is golden brown, about 45 minutes.