Sourdough And Corn Pudding Recipes

Steps:

• Preheat oven to 400 Degrees F (200 degrees C). Grease a 2 quart casserole dish.
• In a large bowl, lightly beat eggs. Add melted butter, sugar, and milk. Whisk in cornstarch. Stir in corn and creamed corn. Blend well. Pour mixture into prepared casserole dish.
• Bake for 1 hour.

Steps:

• For the bread pudding: Preheat the oven to 325 degrees F. Butter a loaf pan or 8-inch round cake pan.
• Combine the cream, milk, sugar, vanilla and salt in a medium saucepan and place over medium heat. Cook, stirring occasionally, until the sugar melts. Remove from the heat.
• Put the butter in a large bowl and slowly pour a third of the hot cream mixture into the bowl, whisking gently to melt the butter. Add the eggs and yolk and whisk until combined. Whisking constantly, slowly pour in the remaining cream mixture.
• Once fully mixed, add the bread and let soak for 10 minutes. (Note: If you're not in a rush or are making this ahead of time you can soak the bread for longer before baking. A longer soak makes the bread more flavorful and very tender.)
• Pour the mixture into the prepared pan. Bake until the top is golden brown and the edges have pulled away from the pan slightly, 25 to 30 minutes.
• For the macerated strawberries: Toss together the strawberries, sugar, lemon zest, lemon juice and pinch of salt in a medium bowl with a wooden spoon. Let sit at room temperature for 30 minutes.
• Serve the pudding warm, scooping it right out of the pan, or let it cool and cut it into slices. Serve with the macerated strawberries and ice cream, if using. Enjoy!