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Maple buttermilk corn pudding
The corn pudding is at its best when smooth, and using a blender is the perfect tool. Not only is it easy, it will give you the ideal texture.
YIELDS
4
TO
6
Ingredients
Maple buttermilk corn pudding
- 1 lb quality canned corn
- 1 1/2 tablespoons maple syrup
- 3 whole eggs
- 1/4 cup buttermilk
- 1 1/2 teaspoons salt
- 1/8 teaspoon smoked paprika
- 2 tablespoons all purpose flour
- 1/2 teaspoon baking powder
- 1/2 cup + 1/4 cup heavy cream
- 1/4 cup melted butter
Brown butter squash
- 2 cups rough chopped butternut squash
- 1/2 teaspoon salt
- 2 tablespoons brown butter
Directions
Maple buttermilk corn pudding
- Add the corn, maple syrup, eggs, buttermilk, half of the melted butter, and all other dry ingredients using a blender. Blend on high until smooth. Transfer to a large mixing bowl and whisk in the heavy cream. Use the leftover butter to grease a baking dish. Add in the corn pudding mixture and bake for one hour (depending on the size of your container.
Brown butter squash
- In a large mixing bowl, toss all ingredients. Dump onto a parchment-lined baking sheet and bake for 20 min at 350F or until squash is soft and fudgy.
Fried sage
- In a medium-sized saucepan, add half a cup of oil. This is called shallow frying; carefully drop in your sage leaves once the oil is hot and shimmering. Once crispy, remove from oil and allow to drain on some kitchen towel. The perfect garnish for any holiday dish.
To plate
- Arrange squash along the centre of the corn pudding. Garnish with fried sage and roasted hazelnuts. Enjoy!
