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Fresh corn pudding
Prep time: 30 minutes
Cook time: 55 minutes
Rebecca Rogers of Bloomington, Ind., is a vegetarian and was looking for a good corn pudding recipe.
This recipe comes from “The New Vegetarian Cooking for Everyone” by Deborah Madison (Ten Speed Press, 2014; $40, 665 pages).
6 large ears of corn
1 1/2 tablespoons butter
1 cup finely diced yellow onion or sweet onion
1 teaspoon minced garlic
1 cup evaporated milk or regular or nondairy milk
2 eggs, lightly beaten
1 1/2 cups loosely packed shredded mild cheddar cheese, divided use
3/4 cup cracker crumbs or fresh breadcrumbs, divided use
Sea salt and freshly ground pepper
Paprika, smoked or regular
Preheat oven to 350 degree. Lightly butter a 6-cup gratin baking dish.
Shuck the corn and pull off the silks. Holding an ear of corn stem end down and using a sharp knife, carefully cut off the top halves of the corn kernels, leaving behind the fibrous base. Turn your knife over and, using the dull side, press it down the length of the cob, squeezing out the rest of the corn and its milk. You’ll end up with a mushy substance along with the kernels.
Warm the butter in a skillet over medium-high heat. Add the onions and cook just until they’re limp, about 4 minutes. Add the garlic and cook for 2 to 3 minutes, without letting the onions brown. Add this to the corn and stir in the milk, eggs, 1 cup of the cheese and 1/2 cup of the cracker or breadcrumbs. Season to taste with salt and pepper.
Pour the mixture into the prepared dish and top with the remaining cheese and crumbs. Bake on the center rack of the oven until puffed and golden, about 45 minutes. Remove from oven, sprinkle paprika over the top and serve.