Kansas City Steak Soup with Corn Pudding

FOR CORN PUDDING: Preheat the oven to 350 degrees F. To prepare the corn pudding, grease a souffle dish or individual 5-ounce ramekins with butter. Sprinkle a little flour over the butter, tap out any excess, and set aside. Place 1/2 cup of the corn kernels in a food processor and puree until smooth. Whisk the eggs in a mixing bowl until foamy. Whisk the sugar, flour, and a pinch of salt into eggs until thoroughly mixed. Stir in the remaining corn kernels, pureed corn, and melted butter, and pour the mixture into the prepared baking dish. Bake for 20 to 30 minutes, until the pudding has set. Removed from the oven and let cool.

FOR SOUP: Season the sirloin with salt and pepper. Heat the peanut oil in a heavy-bottomed saucepan, add the meat, in the batches if necessary, and sear over medium-high heat for 2 to 3 minute, until brown on all sides. Remove the meat from the pan and keep warm.

Using the same pan, add the onion, garlic, bell pepper, and jalapeno, adding more oil if necessary, and saute over medium heat for about 2 minutes. Add the cumin, oregano, chili powder, and bay leaf. Deglaze the pan with the stock and bring the mixture to a boil. Lower the heat to a simmer, add the black beans and corn, and cook for 2 to 3 minutes, until heated through.

When the soup has thickened, add the meat and Worcestershire sauce. Ladle the soup into warm bowls and serve with the corn pudding on the side.