This recipe was the product of having corn and wanting to do something different without looking up a recipe. It’s a cross between a gratin and a corn pudding, and it was really good. Sort of sweet, part savory, and definitely cheesy. Looking forward to the leftovers!!
Corn Pudding Gratin
2 ears corn, kernels removed from cobs
1/4 onion, diced
1/2 cup white wine or sherry
1/2 cup milk
1 teaspoon paprika
1/2 teaspoon grated nutmeg
1/2 cup grated cheddar
2 tablespoons butter
Saute the onion in 1 tablespoon of the butter until they have softened. Add the corn and stir through. Add the wine and milk and let cook for 3-4 minutes. Put half the mixture in a blender, blend and return to pan. Let it cook for another minute while you blend up the eggs in the blender to add some air to them. Turn the heat off the corn mixture and add the paprika and nutmeg. Let cool for a few minutes and then add the eggs and remove to a baking dish.
Spread the grated cheddar over the top and dot it with pieces of the remaining butter. Put under the broiler for a few minutes until brown and bubbly and puffed. If it hasn’t puffed up, leave it in the oven for a few minutes at 375. Let cool for a couple minutes before serving so it has time to set.