Summer-Time Corn Pudding
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INGREDIENTS 3 eggs
2 tablespoons chopped green onion, including tops
5 tablespoons all-purpose flour
1/2 teaspoon paprika
1/4 cup unsalted butter, melted
2 cups fresh corn kernels
1/2 cup chopped red bell pepper
1/4 teaspoon cayenne pepper
1 cup half-and-half
SaltPreheat oven to 350 degrees. Butter a 1-1/2 quart soufflé dish and set aside.
In a large bowl, beat the eggs until light and frothy. Stir in the corn, onion and bell pepper.
In a small bowl, stir together the flour, salt to taste, paprika and cayenne. Add to the corn mixture, stirring to blend. Stir in the melted butter and the half-and-half; mix well.
Pour into the prepared dish and place in a baking pan. Pour hot water into the baking pan to reach about 1/4 of the way up the sides of the 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 5 minutes before serving.