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  Sweet Corn Pudding
Serves 6 - 8

INGREDIENTS
½ cup polenta
½ cup flour
10 ears sweet corn (or two bags of frozen white sweet corn if fresh is unavailable)
2 cups half and half
5 whole eggs
½ tsp. grated nutmeg
1 bay leaf
4 thyme sprigs
6 Tbsp butter
salt and pepper


METHOD
Cut corn off of cobs and place half of the corn into a pot with the half and half. Scrape cobs into pot with the half and half and then put the cobs into the pot. Put in the thyme sprigs, bay leaf, grated nutmeg and 1tsp. salt and ½ tsp. white pepper. Let simmer for 20 minutes, then strain and let cool to room temperature. Separate eggs and whip up whites in a mixer until soft white peaks form. In a mixing bowl combine egg yolks, polenta and flour and remaining corn kernels. Fold in whipped egg whites. Place batter in a baking dish. Put baking dish inside of another larger dish and fill the pan up to ¾ of the way up with warm water. Place in a 350 degree oven for 25-35 minutes or until the pudding has puffed up and is golden brown on top.

Recipe by Chef Emily Buller of Local Pairings

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