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Corn pudding

Ashbell McElveen from Good Food Live
This authentic Native American dish from Ashbell McElveen is a delicious combination of sweetcorn, garlic and onion suspended in a delicate egg custard. Serve with Spicy Rum and Garlic Prawns.

Corn pudding

Method

1. Preheat the oven to 180°C/gas 4. Butter a 1.4 litre soufflé dish.

2. Melt the butter in a saucepan over medium heat. Add the onion, garlic and parsley, and cook gently until the onions are wilted. Do not allow them to brown. Remove from the heat and set aside.

3. In a large bowl, mix the sweetcorn with the bread crumbs, eggs and sugar. Add the onion mixture and milk, mixing well. Season to taste.

4. Pour the mixture into the soufflé dish. Place in a small roasting pan and add enough just-boiled water to come 5cm up the side. Bake for 35-45 minutes until just set. The cooked pudding should wobble but the surface should be firm and slightly brown. Garnish with spring onions shreds and serve with Spicy Rum and Garlic Prawns.

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Serves: 4 as a side dish

Prep: 25 min
Cook: 50 min

Ingredients

Main:

75g Butter, plus extra for greasing
1/2 small onion, diced
1 small garlic clove, very finely chopped
1 1/2 tbsp chopped parsley
400g canned American cream style sweetcorn
3 tbsp fresh breadcrumbs, made with stale bread
3 Eggs, beaten
2 tbsp Sugar
300ml Milk
salt and fresh ground black pepper
Spring onions, thinly shredded, to garnish