Recipe by Gina Farina
I like to think of this as "holiday" corn pudding, as it is more than just corn in a custard...it's colorful and very yummy. Like the title suggests, it is from an older WS cookbook. It contains cayenne pepper, so it has a little heat to it...just lessen that amount and use mild paprika, not hot.
- 3 eggs
- 2 cups fresh corn kernels or 2 cups canned corn, drained
- 2 tablespoons chopped green onions, including the green tops
- 1⁄2 cup diced red bell pepper
- 5 tablespoons all-purpose flour
- 1⁄4 teaspoon salt (approx.)
- 1⁄2 teaspoon paprika (sweet or mild)
- 1⁄4 teaspoon cayenne pepper
- 1⁄4 cup unsalted butter, melted
- 1 cup half-and-half
Directions See How It's Made
- Note: In order to bake the pudding you will need a 1-1/2 quart souffle dish and a baking pan large enough for the dish to set in, because you will be putting water in the pan.
- Preheat the oven to 350°. Butter the souffle dish and set aside.
- In a large bowl beat the eggs until light and frothy. Stir in the corn, green onion and bell pepper.
- In a large bowl stir together the flour, salt, paprika and cayenne. Add to the corn mixture, stirring to blend. Stir in the melted butter and the half-and-half and mix well.
- Pour mixture into the prepared souffle dish and place in the pan. Pour hot water into the pan to reach about 1/4 of the way up the sides of the souffle dish.
- Place in the oven and bake until the top is golden and a knife inserted in the center comes out clean (about 40 minutes). Let rest for 5 minutes before serving.