Along with the grilled kielbasa sausage we had for supper tonight, I had a lone ear of corn in the fridge that shape-shifted into a golden pudding.
I cut the kernals off the cob and browned them in sweet butter along with some finely chopped vidalia onion. When cooling, added a little agave nectar, melted butter and a tablespoon of corn starch, stirring to mix well.
With a whisk, I beat 3 eggs, 1/2 cup of light cream, salt, pepper. Added the corn into the custard mix and poured into a buttered white fluted pan. Sprinkled a scant handful of shredded cheddar jack cheese on the top. Baked in a 400 degree oven for 45 minutes,
When it emerged from the oven, it smelled like Nectar of the Gods. Tasted pretty good too!