Here’s one more addition to this summer’s never-ending mission to use as much corn as I can.
This is pretty much corn pudding on a cornmeal crust. I pulled this recipe out of the August 2008 edition of Better Homes and Gardens.
Wouldn’t it be lovely if this was garnished with some chopped tomato and extra basil? I thought so too. Unfortunately, I used the extra tomato and basil for another recipe before I finished this one. More about that tomorrow.
This also makes for a lovely brunch item, in my opinion; perfect at room temperature. I can’t help but think that it would be tasty with some crumbled bacon on top too. But then I guess I couldn’t call it vegetarian.
Eat Well and Savor.