Corn-Pancetta Puddings in Corn Husk Baskets

Ingredients for Corn-Pancetta Puddings in Corn Husk Baskets

• 2 ears of corn

• 180ml double cream

• 180ml milk

• 90g pancetta, diced small

• 4 stora ägg

• 60g unsalted butter or a mixture of butter and rendered pancetta fat, melted and cooled

• 60g vetemjöl

• 60g polenta or cornmeal

• 1 matsked socker

• 1 tesked bakpulver

• 3/4 teskedar kosher salt

• Pinch of freshly ground pepper

• Nypa cayennepeppar

• 80g seeded and diced tomatoes

Preheat the oven to 177°C. Grease a 12-cup muffin tin plus 1450ml an additional tin.

Bring a large pot of water to a boil. Trim the leafy tops of the husks from each ear of corn and slice through the bottom of the cob to more easily remove the husks. Discarding the tougher outer husks, trim off any extra curved part of the more tender inner husks, and tear the husks in half lengthwise until you have 36 strips about the width of your muffin tins. Blanch in the water until softened, 5 minutes. Drain and let cool.

Holding the cobs upright on a cutting board, cut the kernels off the cobs, then measure out 240ml ; reserve any extra kernels for another use. Place the cream and milk in a small saucepan, and use the back of a knife to scrape any remaining corn and juices from the cobs into the pan. Place the cobs in the pan (break them in half to fit), bring to a simmer, and simmer gently for 15 minutes. Allow to cool in the pan.

Place the pancetta in a small sauté pan over medium heat and brown until crisp, about 6 minutes. Drain on paper towels (save the remaining fat to replace of some of the butter, if you like).

Before mixing the batter, press a strip of corn husk into a muffin tin, and top with a thinner strip to make a cross pattern with the ends sticking up. Repeat to use the remaining husks (if the husks pop out of place, just poke them down again) until you have lined 4325ml .

Remove the cobs from the cooled cream mixture and place the mixture in a large bowl with the eggs, butter, flour, polenta, sugar, baking powder, salt, pepper, and cayenne. Fold in the 240ml corn kernels, tomatoes, and half of the pancetta, then pour into the prepared baskets. Top with the remaining pancetta and bake until firm, about 20 minutes. Use a narrow silicone spatula or dinner knife to remove the puddings from the pan and serve immediately, or slightly warm.

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