Ingredients

　　2 cups dried sweet corn (available by mail order from John Cope's Food Products, Inc., P.O.Box 419, Rheems, PA 17570-0419, Tel. 717-367-5142, and at some specialty foods shops)

　　2 teaspoons salt

　　4 1/2 teaspoons sugar

　　3 1/2 cups milk, scalded

　　1 tablespoon double-acting baking powder

　　4 large eggs, beaten lightly

　　1 cup thinly sliced scallion greens

　　2/3 cup thawed frozen corn kernels, patted dry

　　rosemary sprigs for garnish

　　In a blender grind the dried corn until it resembles coarse meal. In a bowl whisk together the ground corn, the salt, the sugar, and the milk and let the mixture stand at room temperature for 1 hour. Whisk in the baking powder, the eggs, the scallion greens, the corn kernels, and pepper to taste, pour the batter into sixteen 1/2-cup metal charlotte molds coated with non-stick spray, and bake the puddings on a baking sheet in the middle of a preheated 375°F. oven for 20 to 25 minutes, or until a knife inserted in the centers comes out clean. (Alternatively, the pudding may be baked in a buttered 1 1/2-quart shallow baking dish.) Let the puddings cool for 5 minutes and run a thin knife around the side of each pudding. Invert the puddings, 1 at a time, onto a spatula, invert them onto a platter, and garnish them with the rosemary.