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CathyZ from Kauai

Julia's Corn Timbale is my favorite with ham

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Joined: Dec 10, 2005

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Posted to Thread #19561 at 3:49 pm on Dec 13, 2010

This is a wonderful recipe. I've made it a dozen times. I serve it with glazed brussel sprouts surrounding the timbale.


TIMBALE OF FRESH CORN
serves about 8- Julia Child recipe

12 or more ears fresh corn (to make about 3 cups or 3/4 L cream-style grated corn)
6 eggs
2 to 3 tbsp grated onion
1 tsp salt
4 to 5 tbsp fresh minced parsley
2/3 cup lightly pressed down crumbs from crustless nonsweet white bread
2/3 cup lightly pressed down grated cheese (such as a mixture of Swiss and/ or Cheddar or mozzarella)
2/3 cup heavy cream
6 drops hot pepper sauce (or 1/8 tsp Cayenne pepper)
8 to 10 grinds fresh pepper
Use a straight-sided 8 cup baking dish (I use a 3 qt straight-sided saucepan and cover the handle with foil for baking) and you will need a larger pan, such as a large cake pan, that you can set the timbale inside- the larger pan will have water in it during baking.
Beat the eggs in a mixing bowl to blend; then add all the rest of the ingedients including the corn.

Preheat oven to 350 degrees. About 2 hours before serving, butter the timbale pan and line the bottom with a round of buttered wax paper. Stir up the corn mixture to blend thoroughly and pour into the dish. Set corn dish in the larger dish and pour boiling water around it to come 2/3 up around the sides of the corn-filled dish. Bake in lower-middle of oven for 30 minutes, then turn oven down to 325 degrees. Baking time is around 1-1/4 to 1-1/2 hours. Timbale is done when it has risen almost to fill dish, the top has cracked open and a skewer plunged down through the center comes out clean. Let rest 10 minutes or more in turned-off oven, door ajar, before unmolding.


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