Sweet Corn Clafoutis
Adapted from Marcus Samuelsson [1]
Ingredients
- 4 tablespoons unsalted butter, melted, plus room-temperature butter for the pie dish
2 cups fresh corn kernels, from about 2 large corncobs
1/4 teaspoon salt
Dash of pepper
3 eggs
3/4 cup whole milk
1/3 cup sugar
1/4 cup whole-wheat flour
1 tablespoon bourbon
Powdered sugar, for dusting
Directions
- Preheat the oven to 325°F. Grease a 9-inch glass pie dish with butter.
- Gently mix together the corn kernels, salt, and pepper, and arrange in the buttered pie dish.
- Combine the eggs, milk, sugar, flour, and bourbon in a blender, and blend until smooth. Add the melted butter, and blend again. Pour the batter over the corn.
- Bake for 50 to 55 minutes, or until the clafoutis is set and golden brown on top. Let cool for 15 minutes.
- Dust with powdered sugar, and serve.
Information
- Category
- Side Dishes
- Cuisine
- North American
- Yield
- Serves 6