When I bought corn a week ago I was planning on NSSP working his grill magic a few more days. The weather changed all of my meal plans. Ground beef turned into meatballs for spaghetti instead of hamburgers. Halibut was sautéed and served with a beurre blanc instead of grilled with a shallot and mustard glaze. The corn lurked.
Yesterday NSSP was going stir crazy and grabbing his jock bag ran off to a spin class. I opened the refrigerator for a glass of wine and there they were, 4 ears of end of the season corn waiting for my creativity.
My mind flipped through its mental index cards of recipes. Corn chowder? Don’t want such a heavy dish. Grandma’s Corn fritters? Made some potato rosti recently. Soufflé? Too much, Corn Pudding? To heavy. I needed some expert guidance so I trundled down to my library and dug up my go-to vegetable author, Marian Morash.
The Victory Garden Cookbook, by Marian Morash, is a marvelous book that follows on the heels of The Victory Garden a popular PBS show in the 1970’s-1980’s. Both Marian and her husband Russell were integral parts of the early Julia Child shows. Judith Jones came on board to edit and guide. It is well worth seeking out and adding to your library.
The book is laid out alphabetically from Asparagus to Turnips and Rutabagas. Each vegetable is introduced in Marian’s voice with a section on Special Information containing yields, storage & preserving and hints. The best part? The recipes!
I turned to the Corn chapter and found my answer. Corn Pudding, Light Corn Custard, and Corn and Chive Soufflé there was a little bit of each recipe that I wanted to incorporate in my own recipe. I was looking for an entrée not as fluffy and big as a soufflé, not as heavy as a pudding, but just right.
I give you my Souffl-Pud.
A hybrid mixture easy to make and delicious! To complete the meal we had end of the season chopped Tomatoes and first of the season Honey Crisp Apples.
Preheat Oven 375°
Place a 4 Cup baking dish in the oven to heat.
2 Ears (or 2Cups) Scraped Corn
1/2C Egg Substitute (or 2 large Eggs well beaten)
1/4C Heavy Cream
1/4C Grated Cheese (sharp Cheddar is great)
1/4C Snipped Chives
2T All-Purpose Flour
1t Dijon Mustard
1t Granulated Sugar
1t Baking Powder
1/2t Kosher Salt
Tabasco Sauce (to taste)
Freshly Grated Black Pepper
Freshly Grated Nutmeg
2 Egg Whites
Pinch Kosher Salt
2 Slices Bacon chopped into little bits
1t Olive Oil
1T Grated Parmesan Cheese
Put the ingredients from corn to nutmeg in a medium bowl and stir until well blended.
In another medium bowl beat the egg whites with a pinch of salt until firm peaks. To test, take a washed egg and set it on top of a mound of whipped egg whites. If it settles down 1/4-1/2 inch it is good. If it sinks keep beating a little more and test again.
Add a spoonful of whipped egg whites to the corn mixture. Stir in to lighten the base. Add the rest of the egg whites on top and gently fold in.
In a small sauté pan put the olive oil and the chopped bacon. Cook on a low heat to render as much of the bacon fat as possible. Remove the bacon bits and pour the fat (there should be about 2t) into the baking dish that is warming in the oven. Swirl around to coat the bottom and sides.
Quickly pour the corn batter into the dish, scatter the bacon and parmesan cheese and bake about 15 minutes or until a skewer comes out hot and clean from the middle of the dish.
Serves 2 as an entrée or 4 as a first course.