Ingredients

• 1 tablespoon butter
• 1 medium onion (small dice)
• 1 teaspoon minced garlic
• Kernels from 6 ears of corn
• Salt and pepper to taste
• 1 quart corn stock (recipe follows)
• 1 quart heavy cream
• 10 ounces yellow cornmeal
• 1/2 cup chives
• 6 corn stalks, stripped of kernels
• 1 medium onion, large dice
• 2 carrots
• 2 bay leaves
• 1 tablespoon peppercorn
• 2 tablespoons salt
• 2 quarts water

Instructions

1. Corn Stock: Place all ingredients in a large pot and cover with cold water. Simmer for 40 minutes and strain.
2. Pudding: Melt the butter in a large saucepan over low heat and cook the onions and garlic for 3 minutes. Add the corn kernels and cook 1 minute. Season with salt and pepper. Add stock and cream and bring to a boil. Slowly whisk in cornmeal and cook for 3 minutes. Add chives, stir, and serve.