Explore & Taste Sonoma!

See Suggested Tasting Routes

Get maps and directions, amenities, tools to get your trip to wine country started. Save plans for later and share. More...

Visa Signature Perks

Visa Signature Perks

Sonoma County Vintners offers Visa Signature cardholders year-round exclusive benefits at over 60 wineries. More...

Sonoma Wine Country Weekend

Sonoma Wine Country Weekend

3 Days. 200 Wineries and Chefs. One unforgettable Sonoma County experience. Learn more about our annual Labor Day Weekend celebration of wine and food here

PDFPrintE-mail

Corn & Leek Pudding with Chili Peppers

Corn & Leek Pudding

Serves 6-8

 

4 cups corn kernels (cut from fresh ears of sweet yellow or white corn)
1 3/4 cups milk, warm

 

Cut whole corn kernels off the cobb until you have 4 cups of corn (6-8 ears). Set aside the corn and scrape the cobs with the back of a knife to get the “corn milk”. Add the corn milk to the warm milk.

 

4 Tablespoons butter
1/2 cup flour, all purpose
1 1/2 teaspoons sugar
1 teaspoon salt

 

Melt butter in a medium sauce pan, Add flour, sugar and salt. Stir with a wooden spoon over medium-low heat for 3-5 minutes. Place mixture into a mixing bowl, add milk to butter & flour mixture a little at a time, stirring to make sure it is smooth, until all the milk is added. If needed, use a whisk.

 

3 each eggs, large, beaten

 

Add the beaten eggs to the milk mixture.

 

2 Tablespoons butter
2 cups leeks, thinly sliced
1 teaspoon thyme, fresh, chopped
3 each small red chili peppers, thinly sliced, seeds removed

 

Place butter, leeks, chilis and thyme in a small sauce pan over medium heat. Cover and cook for 5 minutes until the leeks and chilis are soft. Remove cover, add corn kernels. Stir, cover again and cook for an additional 5 minutes. Add the cooked vegetable mixture to the milk mixture. Taste and adjust seasoning with salt and white pepper.

Lightly coat the inside of an 8-10” cast iron skillet with non-stick spray. Pour mixture into the skillet.
Bake in a pre-heated 375 degree oven for approximately 30 minutes, or until it is lightly puffed in the center and no longer liquidy. Allow to cool slightly before serving.

This dish can be made earlier in the day or the day before and re-heated.

Chef Bruce Riezenman
September 2009

Eat well!

©2014 Sonoma County Vintners, 3637 Westwind Blvd., Santa Rosa, CA 95403