Hello everyone — I haven’t posted here in, ahem, a while. But I got invited to do a recipe exchange and wanted to know if any of you would like to be involved. It’s like a chain letter – you send one recipe to the name at the top of the list, and then send it on 20 more people. So you should get a few dozen recipes emailed to you if all works out right. If this sounds like fun send an email to mydinnerblog @ gmail dot com.
But since I’m here anyway, I made a corn pudding last night for a potluck here at work today. It was to die for, but hardly diet food:
3 cups corn kernels
2 cups chopped zucchini
1/3 cup all-purpose flour
3 eggs plus 3 egg yolks
3 cups heavy whipping cream
2 teaspoons kosher salt
Preheat oven to 375 with rack positioned in middle. Toss corn and zucchini with the flour to cover evenly. In a separate bowl, combine the eggs and egg yolks and whisk briefly. Add the cream and the salt and whisk until incorporated. Butter a 9 x 13 casserole dish. Spread the vegetables in the pan evenly, and cover with the eggs and cream. Bake, uncovered, for about an hour, until lightly browned and feels like a firm pillow to the touch. Allow to cool 10 to 15 minutes before serving. And then stuff it in the pie hole as fast you as can!