Roasted Corn Bread Pudding
4 ears corn, cleaned and brushed with melted butter
1/2 onion, finely diced small
1 rib celery, finely diced small
1/2 C. butter
1 pint heavy cream
1/2 T. salt
1/2 T. white pepper
1 bunch fresh sage, cut into fine strips
1 to 1 1/2 loaves French bread, cut into 1-inch cubes and lightly toasted (about 1 1/2 quarts)
Lightly roast corn on grill. Allow to cool. Cut kernels off cob with sharp knife.
In a 3-quart saucepot, sauté onion and celery in butter over medium-low heat until soft. Add corn, cream, salt and pepper and bring to a boil. Simmer for 4 minutes over medium heat. Remove from heat. Stir well and place half of mixture in a blender. Purée well. Return purée to remaining mixture in saucepot. Add sage and lightly toasted bread cubes. Toss well. Allow mixture to sit for 20 minutes for bread to absorb liquid. Place mixture in buttered casserole dish. Bake at 350°F. for 15 minutes or until hot through.