Versatile corn can take many different forms

Posted Feb 2, 2012 By Pat Trew

EMC lifestyle - Corn is an amazing vegetable when you look at the many different forms in which it's available.

There's fresh corn cooked on the cob, canned or frozen niblets corn, and creamed corn. There's corn syrup and corn oil which are both liquids. In its dried, ground form, corn is available as cornmeal, cornstarch and corn flour, all used in baking and cooking. And then there are popular snack foods such as popped corn and corn chips.

There are thousands of different recipes using corn in one or more of its various forms. This tasty corn pudding is made with three different types - canned niblets corn, creamed corn, and ground cornmeal. It's colourful, and, as you'd expect, full of the sweet flavour of corn. The pudding has a very dense texture and is quite filling. It's best served as a side dish with a light main course.

PARSLEY & RED PEPPER CORN PUDDING

- 1/3 cup cream cheese (the block type, not the spreadable kind)

- 1/2 cup warm milk

- 2 eggs, beaten

- 1 1/8 cup canned niblets corn, drained

- 1 1/8 cup canned cream-style corn

- 2/3 cup grated cheddar cheese

- 1 tbsp. chopped fresh parsley (or 2 tsp. dried parsley)

- 2 tbsp. diced sweet red pepper

- 1/2 cup cornmeal

- 1/2 cup flour

- 2 tbsp. white sugar

- 2 tsp. baking powder

Preheat the oven to 375 F (190 C). Butter an eight-by-eight inch cake pan.

Soften the cream cheese in the microwave. Depending on the wattage of your oven, this will take about 25-30 seconds on Power Level 3. Repeat, if necessary, until the cheese is quite soft.

In a large bowl, whisk or beat the cream cheese and warm milk together until smooth. Add the eggs, niblets corn, creamed corn, Cheddar cheese, parsley and sweet red pepper. Stir well.

In another bowl, mix the cornmeal, flour, sugar and baking powder. Add this to the liquid ingredients, and stir until thoroughly combined.

Spread the mixture in the prepared cake pan, and bake at 375 F (190 C) for 30-35 minutes. When a knife inserted into the centre of the pudding comes out clean, it is done.

Remove from the oven, and let sit for five minutes before cutting and serving. This makes nine to 12 pieces depending on how large you cut the portions.