Dried-Corn Puddings

• 2 cups dried sweet corn (available by mail order from John Cope's Food Products, Inc., P.O.Box 419, Rheems, PA 17570-0419, Tel. 717-367-5142, and at some specialty foods shops)
• 2 teaspoons salt
• 4 1/2 teaspoons sugar
• 3 1/2 cups milk, scalded
• 1 tablespoon double-acting baking powder
• 4 large eggs, beaten lightly
• 1 cup thinly sliced scallion greens
• 2/3 cup thawed frozen corn kernels, patted dry
• rosemary sprigs for garnish

1. In a blender grind the dried corn until it resembles coarse meal.
2. In a bowl whisk together the ground corn, the salt, the sugar, and the milk and let the mixture stand at room temperature for 1 hour.
3. Whisk in the baking powder, the eggs, the scallion greens, the corn kernels, and pepper to taste, pour the batter into sixteen 1/2-cup metal charlotte molds coated with non-stick spray, and bake the puddings on a baking sheet in the middle of a preheated 375F.
4. oven for 20 to 25 minutes, or until a knife inserted in the centers comes out clean.
5. (Alternatively, the pudding may be baked in a buttered 1 1/2-quart shallow baking dish.)
6. Let the puddings cool for 5 minutes and run a thin knife around the side of each pudding.
7. Invert the puddings, 1 at a time, onto a spatula, invert them onto a platter, and garnish them with the rosemary.

sweet corn, salt, sugar, milk, doubleacting baking powder, eggs, scallion greens, corn kernels, rosemary sprigs

Taken from www.epicurious.com/recipes/food/views/dried-corn-puddings-11084 (may not work)