CORN
PUDDING
1
package frozen white peg corn, or fresh yellow corn*
1-1/2
cups unsweetened soy milk, or whole cow's milk
2
whole roasted garlic bulbs**
3
whole eggs
1
yolk
2T
melted ghee, cooled
Preheat
oven to 350F
Process
all ingredients. Bake in a greased dish until slightly brown on top and custard
is set. About 30 minutes.
*Avoid
using genetically-modified varieties.
**To
roast garlic: Cut the top off whole bulb exposing the separate cloves in
configuration. Observe and admire the cluster. Place into a sheet of aluminum
foil. Sprinkle with sea salt and freshly
ground black pepper. Drizzle olive oil on top. Close packet by crinkling the
foil together. Place in oven for about 30 minutes. To use in the recipe: cool
briefly and squeeze the melted garlic out of the bulb into the rest of the
ingredients. Breath in the aromas.