This seasonal treat was inspired by a dessert menu at a new restaurant in Tulsa, Torero.
Although we didn’t taste this particular dessert, we did try the other two on the menu.
The chocolate custard and double-decker shortbread cookies from Torero.
The combination of the sweet corn with the mango jam just stuck with me and I had to give it a try. I think this corn pudding would be an unexpected yet delicious final course for a Thanksgiving menu. The original recipe can be found at Epicurious. I cut the recipe down for a dessert for two. I also took out the sugar and added honey and a bit of nutmeg and vanilla.
Sweet Corn Pudding
1 c. frozen corn kernels, thawed
1 large egg 1/4 c. + 1 T. half and half 1 1/2 T. honey 2 T. butter, room temperature 1/2 T. all purpose flour 1/2 t. baking powder 1/4 t. sea salt 1/4 t. Vanilla dash of nutmeg softened butter to prepare baking dishes 2 T. Turbinado sugar
Preheat oven to 350°F. Butter two individual serving baking dishes.
Blend all ingredients in processor or blender until almost smooth. Pour batter into prepared dishes.
Bake pudding until brown and center is just set, about 45 minutes. Cool 10 minutes.
