Baked Corn Pudding
Nutritional values
(Percentage of daily recommendation)
| Calorie | 115 cal. | (5 %) | ||
| Protein | 3.33 g | (3 %) | ||
| Fat | 7.69 g | (7 %) | ||
| Carbohydrates | 8.54 g | (6 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 0.75 g | (3 %) |
| Vitamin A | 114.65 mg | (14,331 %) | ||
| Vitamin D | 0.71 μg | (4 %) | ||
| Vitamin E | 1.35 mg | (11 %) | ||
| Vitamin B₁ | 0.05 mg | (5 %) | ||
| Vitamin B₂ | 0.13 mg | (12 %) | ||
| Niacin | 0.63 mg | (5 %) | ||
| Vitamin B₆ | 0.06 mg | (4 %) | ||
| Folate | 20.56 μg | (7 %) | ||
| Pantothenic acid | 0.19 mg | (3 %) | ||
| Biotin | 1.01 μg | (2 %) | ||
| Vitamin B₁₂ | 0.37 μg | (12 %) | ||
| Vitamin C | 12.57 mg | (13 %) | ||
| Potassium | 119.01 mg | (3 %) | ||
| Calcium | 61.34 mg | (6 %) | ||
| Magnesium | 9.41 mg | (3 %) | ||
| Iron | 0.5 mg | (3 %) | ||
| Iodine | 19.27 μg | (10 %) | ||
| Zinc | 0.19 mg | (2 %) | ||
| Saturated fatty acids | 4.36 g | |||
| Cholesterol | 61.1 mg |
Ingredients
- Ingredients
- 1 onion
- 1 garlic clove
- 2 scallions
- 1 yellow Bell pepper
- 1 handful parsley
- 2 thyme
- 1 Corn 300 g (approximately 10 ounces)
- 1 Tbsp butter
- 3 eggs
- 200 milliliters Whipped cream
- 150 milliliters milk
- 50 grams Polenta
- 50 grams Pastry flour
- 1 generous pinch Baking powder
- butter (for greasing the mold)
- Polenta (for the mold)
- fresh parsley (for garnish)
Preparation steps
Preheat the oven to 180°C (approximately 350°F).
Peel and finely chop the onion and garlic. Rinse the scallions and bell pepper and finely chop. Rinse the herbs, pat dry and chop finely. Remove the corn kernels from the cob with a sharp knife. (This should yield about 200 grams/7 ounces.)
Heat the butter in a large pan. Sauté the garlic, onion, scallions and bell pepper for about 3 minutes. Add half of the corn kernels and cook for another 5 minutes. Stir in the chopped herbs.
Puree the eggs with the heavy cream, milk and the remaining corn. Stir in the polenta, flour and baking powder and season with salt and pepper. Fold in the sautéed vegetables.
Fill a large pot with water and place on the bottom shelf of the oven.
Grease the pudding mold with butter and sprinkle with polenta. Pour the corn mixture into the mold and place the mold into the pot of hot water. The water should up about 3/4 of the way. Cover the pot and cook the pudding for 90 minutes, removing the lid during the last 15 minutes of cooking. Allow the pudding to cool for 10 minutes before carefully loosening from the mold and turning onto a serving platter. Garnish with fresh parsley.
