Creamy Corn Pudding with Roasted Red Pepper Sauce

By annekeeney

Ingredients

• 1 T. unsalted butter, softened
• Kernels from 3 ears fresh corn
• (1 1/2 c. fresh or frozen corn)
• 2 scallions, trimmed and minced
• 1 jalapeno, trimmed and minced
• 1/2 red bell pepper, cored, seeded, and diced
• 1 T. yellow cornmeal
• 2 T. sugar
• 2 t. chopped fresh marjoram or basil or 1/2 heaping t. dried marjoram or basil
• 2 t. salt
• 1 t. freshly ground black pepper
• 1 c. half and half
• 5 lg. eggs, beaten
• 1 c. (4 oz) grated sharp cheddar cheese
• 1 c. Roasted red peper sauce (see recipe)

Details

Servings 6

Preparation

Step 1

1- Preheat oven to 350.

2- Rub the butter on the bottom and sides of a 3 qt. souffle dish or deep casserole dish.

3- Combine the corn, scallions, red bell pepper, jalapeno, cornmeal, sugar, marjoram, salt, and pepper in a large bowl and stir to mix.

4- Whisk the half and half and eggs together in a separate bowl; stir in the cheese. Mix the egg mixture with the corn mixture, and stir to combine. Pour the mixture into the prepared souffle dish and bake 55 minutes - 1 hr., or until puffy and light golden brown. (Note: the pudding will be very moist and soft in the center)

5- Remove form the oven and let stand at room temperature 5-10 minutes before serving. Serve warm with Roasted Red Pepper Sauce.

Variations: Use diced, sauteed summer squash in place of the corn. Use Pepper Jack cheese instead of cheddar for a spicier flavor, or substitute chevre or cream cheese for a milder tastel