This is my most requested recipe.
It’s an old fashioned corn pudding with a California twist.
I use masa instead of flour for a delicious tamale like flavor, and exquisite texture.
The Amazing Corn Sensation
Ingredients for the pudding
3 1/2 cups of corn pureed with a ½ a cup of water ( or 2 cans of creamed corn)
¼ cup melted butter or oil
2 TBS sugar
3 beaten eggs
¼ cup Masa Harina
½ cup milk or half and half
Topping: 2 cups fresh corn, cut from the cob – 1 cup grated cheddar and a spritz of oil to brown the corn
Method: Mix together creamed corn and melted butter (or oil). Beat in eggs, masa, sugar and milk until well combined. Pour into 9 x 13 greased baking dish. Bake at 350* for 1 hour or until fork comes out clean. Top with cheddar and corn, and a dash of oil, return to oven until cheesy deliciousness is to your satisfaction.
Vegan Variation: sub Egg Replacer as per instructions on the box, use Earth Balance or olive oil and soy milk. I haven’t tried it with coconut milk, but I bet it would be DEE lish. Oh yeah, and subbing agave syrup for the sugar would be good too.
Photo by David Kiang
I get a hammer and a screwdriver and put the disk part on top of the ring. I pound a hole into the disk with the screwdriver, being careful not to drive it so hard that I damage the table beneath. Then I flip the lid and whack it with a hammer to seal the scratchy edges. I usually have to wiggle in a bigger hole with the screwdriver, because I like fat straws.
Do this. Don’t buy water in plastic bottles. Just don’t.
And drink this all day – (from my book of course).
Homemade Watermelon Ginger Elixir
3 quarts lemonade
2 cups watermelon juice (puree watermelon in a blender to make juice)
2 cups or more ginger juice
Sprigs of fresh mint, rosemary, or lavender
Mix everything together in a beautiful pitcher. Garnish with sprigs of fresh herbs.
Excellent wth a shot of vodka.
2 cups sugar – – 2 cups fresh lemon juice – – 3 quarts water
Melt sugar and lemon juice together in a small pan over medium-high heat just until the sugar melts and the mixture is smooth, about 10 minutes. (Alternatively, combine them in a pitcher and stir until the sugar is melted, also about 10 minutes.) Remove from heat and mix in enough water to make 1 gallon.The concentrate keeps indefinitely in the refrigerator. Mix with water before serving.
1 pound fresh ginger, unpeeled, sliced or chopped in a food processor – – 4 quarts of water
Place ginger and water in a stockpot and bring to a boil over high heat. Reduce heat to medium and cook at a high simmer until reduced to a quart, about 1 hour. Remove from heat, strain ginger pieces from the liquid, and store in a clean quart container.
(To make a cup of healing tisane, mix 1/4 cup Ginger Concentrate with 3/4 cup hot water and a squeeze of fresh lemon and sweeten to taste.)
Buy the book at Indie Bound, read reviews on Amazon.