Name: Corn-Pancetta Puddings in Corn Husk Baskets
Yield: Makes 18 small puddings; serves 6 to 9
Ingredients: 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

Corn-Pancetta Puddings in Corn Husk BasketsClay McLachlan

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 husklined muffin tins. The result is part corn muffin, part soufflé.

Recipe notes

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