Corn-Pancetta Pudding Recipe

Bake this savory Corn-Pancetta Pudding recipe for lunch or a side dish.

| January 2014

  • Whip up and bake this Corn-Pancetta Pudding recipe in corn husk-lined muffin tins.
    Photo by Clay McLachlan
  • In “Root to Stalk Cooking,” Tara Duggan provides inspiration, tips and techniques to transform trimmings into delicious meals.
    Cover courtesy Ten Speed Press

Don't discard those carrot tops, broccoli stalks, potato peels and pea pods. The secret that creative restaurant chefs and thrifty great-grandmothers share is that these, and other common kitchen scraps, are both edible and wonderfully flavorful. In Root to Stalk Cooking (Ten Speed Press, 2013), Tara Duggan provides inspiration, tips and techniques to transform trimmings into delicious meals. The following Corn-Pancetta Pudding recipe is from chapter 5, “Seeds.”

You can purchase this book in the Mother Earth Living store: Root to Stalk Cooking.

Corn-Pancetta Pudding Recipe in Corn Husk Baskets

These savory puddings work as a brunch or side dish, with their corn husk “handles” making them look like cheerful sunflowers. After you remove the kernels from the cobs, you scrape the corn milk from the cobs with the back of a knife, then simmer the cobs in cream and milk. This mixture forms the base of the pudding batter, which you pour into corn husk–lined muffin tins. The result is part corn muffin, part soufflé.

• 2 ears of corn
• 3/4 cup heavy cream
• 3/4 cup milk
• 3 ounces pancetta, diced small
• 4 large eggs
• 1/4 cup unsalted butter or a mixture of butter and rendered pancetta fat, melted and cooled
• 1/2 cup all-purpose flour
• 1/2 cup polenta or cornmeal
• 1 tablespoon sugar
• 1 teaspoon baking powder
• 3/4 teaspoon kosher salt
• Pinch of freshly ground pepper
• Pinch of cayenne
• 1/2 cup seeded and diced tomatoes

1. Preheat the oven to 350 degrees. Grease a 12-cup muffin tin plus 6 cups of an additional tin.

2. Bring a large pot of water to a boil. Trim the leafy tops of the husks from each ear of corn and slice through the bottom of the cob to more easily remove the husks. Discarding the tougher outer husks, trim off any extra curved part of the more tender inner husks, and tear the husks in half lengthwise until you have 36 strips about the width of your muffin tins. Blanch in the water until softened, 5 minutes. Drain and let cool.

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