Corn Pudding With Roasted Garlic and Sage – a delicious recipe with garlic, Kernels, low-fat milk, eggs, Salt, Freshly ground pepper. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat the oven to 350 degrees.
2
Oil or butter a 2-quart souffle dish or gratin.
3
Set the dish in a pan and fill the pan with enough water to come partway up the sides of the dish.
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
Remove from the heat.
6
When the cloves are cool enough to handle, cut away the root end and remove the skin.
7
Set aside 1 cup of the corn kernels.
8
Place the rest, with the garlic, milk, eggs, salt and pepper in a blender and blend until smooth.
9
Pour into a bowl and stir in the sage and the corn kernels, then transfer to the baking dish.
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
Serve hot.
284
kcal
Calories
9
g
Fat
36
g
Carbs
17
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 4 garlic cloves, unpeeled, Kernels from 4 ears corn (about 4 cups), 3/4 cup low-fat milk (1 percent or 2 percent), 3 eggs, and more.
Yes, Corn Pudding With Roasted Garlic and Sage falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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