Savory Chèvre and Corn Pudding

Serves: 6 to 8

No votes yet

These ingredients are:
vegetarian iconVegetarian peanut-free iconPeanut-free soy-free iconSoy-free tree nut-free iconTree nut-free

Ingredients

Preparation

Position rack in center of oven and preheat to 350° F. Butter a 9-inch cake or tart pan.

Melt 2 tablespoons butter in heavy large skillet over medium heat. Add onions and sauté until very soft, about 12 minutes. Mix in flour and stir for about 3 to 4 minutes. Transfer to bowl and cool to lukewarm. Add eggs to onion mixture and whisk to blend. Mix in corn, both cheeses, milk and salt. Season with pepper.

Pour the batter into the prepared dish. Bake the pudding until a knife inserted into the center comes out clean, about 1 hour.

Recipe by Lynne Vea, PCC Chef

Source: Sound Consumer March 2005

Lynne Vea

ABOUT OUR CHEF: Lynne Vea

Lynne Vea is a graduate of the Executive Chef Program at Le Cordon Bleu, Paris and has been cooking with PCC Natural Markets since 2001. Featured on King-5’s "Gardening with Ciscoe," she demonstrates easy and delicious recipes using seasonal ingredients.

Lynne is an admired PCC Cooks instructor, teaching a variety of popular PCC Cooks classes throughout the year.

She loves to collect old cookbooks, hunt for wild berries, and cook seven-course dinners where the guests are encouraged to dance and cavort between courses.

Find more recipes from Lynne.

More about: cheese, corn

Comments

Chime in! (our commenting policy)
Please use proper table manners when sharing food for thought on this or any other PCC Natural Markets forum. If a food fight starts, email webmaster@pccsea.com to blow the whistle.

Post new comment

Savory Chèvre and Corn Pudding

One of my all-time favorites from the PCC Deli, the Savory Chèvre and Corn Pudding is invariably a hit with my guests. Thanks so much for sharing the recipe!
All the best,
pushkara

Post new comment

Login or register to post comments

Syndicate content

Navigation

Recipe search

Refine search   Tips »

User login