Williams-Sonoma Corn Pudding |
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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 6 |
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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. Ingredients:
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:
1. 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.
2. Preheat the oven to 350°. Butter the souffle dish and set aside.
3. In a large bowl beat the eggs until light and frothy. Stir in the corn, green onion and bell pepper.
4. 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.
5. 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.
6. 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.
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