- 6
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)
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