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Corn Pudding

Source: Quick from Scratch - Vegetable Main Dishes
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Active Time:  10 Minutes
Total Time:  50 Minutes
  Serves 4
Like a souffle; but less temperamental, this pudding can be served either straight from the oven or at room temperature. If you can't find fresh corn; frozen kernels work just fine.
RECIPE INGREDIENTS
For Bell Pepper Mixture:
1 1/2 tablespoons butter
1 onion, chopped
1 green bell pepper, chopped
1 red bell pepper, chopped
1 1/4-pound piece smoked ham, such as Black Forest, cut into 1/2-inch pieces
3/4 teaspoon salt
1/2 teaspoon fresh-ground black pepper
For Egg Mixture:
1 cup fresh (from about 2 ears) or frozen corn kernels
1 1/2 cups half and half
6 eggs
1 1/2 teaspoons sugar
1/8 teaspoon cayenne pepper
1/4 pound monterey jack cheese, grated (about 1 cup)
Corn Pudding Recipe at Cooking.com
DIRECTIONS
FOR THE BELL PEPPER MIXTURE:
Heat the oven to 350 degrees F. Butter an 8-by-12-inch baking dish or another shallow baking dish of about the same size. In a medium nonstick frying pan, melt the butter over moderately low heat. Add the onion and cook, stirring occasionally, until translucent, about 5 minutes. Add the bell peppers and cook, stirring occasionally, until the peppers are tender, about 5 minutes more. Stir in the ham, salt, and black pepper and cook, stirring, for 1 minute. Set aside to cool.


FOR THE EGG MIXTURE:
Meanwhile, combine the corn and half-and-half in a blender or food processor and puree until smooth. Add the eggs, sugar, and cayenne. Blend thoroughly.


TO ASSEMBLE:
Spoon the bell-pepper mixture into the prepared baking dish and then sprinkle the Monterey jack over the top. Pour the egg mixture over all. Bake until a toothpick inserted in the center of the pudding comes out clean, about 40 minutes.


VARIATIONS:
Omit the ham for a meatless version, or replace it with crumbled cooked chorizo for a spicier pudding.


WINE RECOMMENDATION:
Look for a gentle and fruity merlot from Chile. These wines have the wonderful soft texture and ripe-berry flavors one expects from merlot, along with somewhat earthy undertones that will marry nicely with the corn.


Recipe reprinted by permission of Food and Wine. All rights reserved.
Date Added: 01/01/2008
Part of These Recipe Collections Find Similar Recipes »
 Classic Southern Side Dishes
 Creamy Corn Pudding
Nutrition Facts per Serving
Yield:   Serves 4
Calories: 687
Fat. Total: 43g
Fiber: 3g
Carbohydrates, Total: 22g
Sodium: 2097mg
% Cal. from Fat: 56%
Cholesterol: 471mg
Protein: 53g
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