Corn Pudding With Roasted Garlic and Sage

1. 1

   Preheat the oven to 350 degrees.

2. 2

   Oil or butter a 2-quart souffle dish or gratin.

3. 3

   Set the dish in a pan and fill the pan with enough water to come partway up the sides of the dish.

4. 4

   Toast the garlic: Place the unpeeled cloves in a heavy skillet over medium-high heat and toast, turning the garlic cloves often, until the skin is blackened in spots and the garlic smells toasty, about 7 minutes.

5. 5

   Remove from the heat.

6. 6

   When the cloves are cool enough to handle, cut away the root end and remove the skin.

7. 7

   Set aside 1 cup of the corn kernels.

8. 8

   Place the rest, with the garlic, milk, eggs, salt and pepper in a blender and blend until smooth.

9. 9

   Pour into a bowl and stir in the sage and the corn kernels, then transfer to the baking dish.

10. 10

    Place in the oven and bake 1 hour to 1 hour 15 minutes, until the top is lightly browned and the pudding is firm.

11. 11

    Serve hot.

* Per serving · 4 servings · Values may vary.