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Sweet Corn Pudding

Yields about 30-35 orders

Ingredients:

  • 6 quarts half and half
  • 2 # unsalted butter
  • 1 quart corn puree (2 quart of kernels blended)
  • 2 cup sugar
  • 2 cup corn meal - fine
  • 6 quarts fresh corn kernels (9# of kernels, or ½ case)
  • Salt

Instructions:

  1. Sauté the corn kernels in the butter and season with salt.
  2. In a large pot, bring the half and half to a boil.
  3. Add the Sautéed corn to the half and half, bring to boil.
  4. Wisk-in the corn puree and sugar.
  5. Once this mixture returns to a boil, whisk in the corn meal.
  6. Continue to cook over medium heat until the corn pudding thickens.
  7. Season with salt Garnish with brown butter and chives