Judging from the amount of rotisserie chickens grocery stores sell, it would be safe to say that roast chicken is high on many peoples list for an easy delicious dinner. What doesn’t get eaten for dinner can easily be used in salads, quesadillas or sandwiches and by varying the side dishes you can keep this from becoming a mundane meal.
At a recent Thermador class we made this corn pudding and it was so delicious everyone wanted the recipe. At the class we served it with a Tri Tip roast and to balance the sweetness of the corn we added some chopped green onions and a little chili. Not only is this dish a great accompaniment to a simple roast, any leftovers will make a delicious breakfast or snack. I do recommend cooking this pudding in a ceramic baking dish rather than glass because, glass tends to cook much hotter and you don’t want to have to reduce the temperature to slow down the cooking.
When roasting a chicken in Convection we always begin the roasting at 400 degrees and drop the temperature after 15 minutes to 350 degrees, and since the Corn Pudding cooks at 350° for 45 minutes you can cook both dishes at the same time and put the green beans in at the very end. This is a simple meal to cook but the results are stunning.
1 – 16oz bag frozen corn, defrosted
1 – teaspoon salt
2 – cups half & half
4 – large eggs
½ – stick unsalted butter, melted & cooled
3 – tablespoons all-purpose flour
4 – green onions, finely chopped
Pinch of fresh nutmeg
Preheat the oven to Convection or Convection Bake 350°
Lightly grease a 9” round ceramic baking dish.
Chop half of the corn with a sharp knife or in a food processor until coarse. Combine all of the corn with the salt and set aside. In another deep bowl whisk together the remaining ingredients then stir in the corn and pour the mixture into the prepared baking dish. Bake on rack position 2 for 45 minutes or until it is set and let it settle for 5-10 minutes before serving.