In my opinion this is the best baked corn dish ever- I make it every Thanksgiving and will again this year. I usually serve steamed and glazed brussel sprouts ringed around it if I un-mold it but sometimes I just scoop it out of the baking pan and serve. Use any kind of cheese or bread crumbs you like- it is very forgiving. And very delicious.
TIMBALE OF FRESH CORN
serves about 8- Julia’s recipe
12 or more ears fresh corn (to make about 3 cups or 3/4 L cream-style grated corn)
6 eggs
2 to 3 tbsp grated onion
1 tsp salt
4 to 5 tbsp fresh minced parsley
2/3 cup lightly pressed down crumbs from crustless nonsweet white bread
2/3 cup lightly pressed down grated cheese (such as a mixture of Swiss and/ or Cheddar or mozzarella)
2/3 cup heavy cream
6 drops hot pepper sauce (or 1/8 tsp Cayenne pepper)
8 to 10 grinds fresh pepper
Use a straight-sided 8 cup baking dish (I use a 3 qt straight-sided saucepan and cover the handle with foil for baking) and you will need a larger pan, such as a large cake pan, that you can set the timbale inside- the larger pan will have water in it during baking.
Beat the eggs in a mixing bowl to blend; then add all the rest of the ingedients including the corn.
Preheat oven to 350 degrees. About 2 hours before serving, butter the timbale pan and line the bottom with a round of buttered wax paper. Stir up the corn mixture to blend thoroughly and pour into the dish. Set corn dish in the larger dish and pour boiling water around it to come 2/3 up around the sides of the corn-filled dish. Bake in lower-middle of oven for 30 minutes, then turn oven down to 325 degrees. Baking time is around 1-1/4 to 1-1/2 hours. Timbale is done when it has risen almost to fill dish, the top has cracked open and a skewer plunged down through the center comes out clean. Let rest 10 minutes or more in turned-off oven, door ajar, before unmolding.
TIMBALE OF FRESH CORN
serves about 8- Julia’s recipe
12 or more ears fresh corn (to make about 3 cups or 3/4 L cream-style grated corn)
6 eggs
2 to 3 tbsp grated onion
1 tsp salt
4 to 5 tbsp fresh minced parsley
2/3 cup lightly pressed down crumbs from crustless nonsweet white bread
2/3 cup lightly pressed down grated cheese (such as a mixture of Swiss and/ or Cheddar or mozzarella)
2/3 cup heavy cream
6 drops hot pepper sauce (or 1/8 tsp Cayenne pepper)
8 to 10 grinds fresh pepper
Use a straight-sided 8 cup baking dish (I use a 3 qt straight-sided saucepan and cover the handle with foil for baking) and you will need a larger pan, such as a large cake pan, that you can set the timbale inside- the larger pan will have water in it during baking.
Beat the eggs in a mixing bowl to blend; then add all the rest of the ingedients including the corn.
Preheat oven to 350 degrees. About 2 hours before serving, butter the timbale pan and line the bottom with a round of buttered wax paper. Stir up the corn mixture to blend thoroughly and pour into the dish. Set corn dish in the larger dish and pour boiling water around it to come 2/3 up around the sides of the corn-filled dish. Bake in lower-middle of oven for 30 minutes, then turn oven down to 325 degrees. Baking time is around 1-1/4 to 1-1/2 hours. Timbale is done when it has risen almost to fill dish, the top has cracked open and a skewer plunged down through the center comes out clean. Let rest 10 minutes or more in turned-off oven, door ajar, before unmolding.