Corn Clafouti, What a Great Breakfast!

Clafoutis are traditionally made with sour cherries, or with all variety of stone fruit and berries, but what about a savory one, what about a corn clafouti? I have some leftover corn in my fridge (all summer I have leftover corn in my fridge) and you can get a clafouti in the oven by the time it reaches 325°. This corn clafouti will be a fine breakfast for me, and a great brunch surprise for my daughter who at 10:30 is still asleep. It took me about twenty minutes to get it in the oven, and I was stopping to take pictures!

Clafoutis originated in the Limousin region of France, in the center of the country. It is near Limoges (famous for their porcelain) but because it is off the beaten track for tourists, it still retains its pastoral beauty. The food is the type of food you would eat in an area rich in rivers and farms if that place was in France and included foie gras and Montmorency cherries… 

I can’t recall the first time I had a clafoutis, I’m sure it was some time in the 1980’s, and I immediately went through a period of making them for dessert whenever I had company. If you’ve never had one, it is made by making a very simple batter—like a pancake batter, and pouring it over the fruit (usually some kind of juicy berry) and baking it, resulting in a puffy, light, and delicate dessert, perfect for a warm summer night. I have never made a savory one before, but I can’t think of a single reason this shouldn’t work.

Because this is such a snap to make if you’re serving  a sweet version for company you can just assemble it, and toss it into the oven as you’re sitting down to eat dinner.  Sweet or savory it is also great for brunch, and this version with corn and parmesan would be a perfect addition. You make the batter in a blender and if you use frozen fruit or vegetables you’ll have it made, and  in the oven in ten minutes! This is another great beginner recipe you can hand off to a child, or an adult who really wants to help, but can’t be trusted around knives.

The corn clafoutis is quite light, so if this will be your main dish it will serve two hungry eaters, and four people who eat like birds. Remember this isn’t a rich quiche, it is only three eggs, and a little milk! Since you’ve got the oven on, some rosemary roasted potatoes would be a nice accompaniment. You can par-boil the potatoes while you assemble the clafoutis, then let them cool a bit, rake them with a fork for texture, toss them with whatever seasoning you like, and some olive oil, and they will crisp up nicely in the last half hour of baking. I always like to make turning the oven on a worthwhile action; make the most of those BTUs!  

Do you have a favorite breakfast you like to eat when you’re out, but don’t know how to make at home? 

Corn Clafoutis

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Ingredients

• 2 cups corn (cut from 2 ears of corn (cooked or uncooked))
• 3 Large eggs
• 3/4 cups half and half (or whole milk)
• 1/4 cup flour
• 5 tablespoons butter (4 melted, i set aside)
• 1oz grated parmesan (about 1/4 cup)
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 tablespoon sugar

Directions

Step 1

Preheat oven to 325 Generously butter a 9" glass pie pan with the reserved tablespoon of butter

Step 2

Lay corn in an even layer in bottom of pie pan, and sprinkle with parmesan

Step 3

Put into a blender the eggs, milk, flour, salt, pepper, and sugar Blend for 30 seconds, scraping down sides if necessary Add melted butter and blend for another 10-15 seconds

Step 4

Pour batter over corn Bake for 40-45 minutes, until top is golden brown and puffy

Step 5

Remove from oven and let cool for ten minutes The puffiness will deflate a bit, nothing is wrong!