| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Crook1 |
1 |
servings |
INGREDIENTS
| 6 |
|
Ears fresh corn or 4 cups of frozen |
|
|
; corn |
| 1/2 |
c |
Diced red pepper |
| 1/2 |
c |
Sliced green onion |
| 1 1/2 |
c |
Half & half |
| 3 |
lg |
Eggs lightly beaten |
| 1 |
tb |
Chopped shallots |
| 1/4 |
ts |
Salt |
| 1/4 |
ts |
Ground black pepper |
| 1/4 |
|
Allspice |
| 2 |
ts |
Hot sauce |
| 1 |
c |
Shredded cheddar cheese |
|
|
Butter as needed |
|
|
Aluminum foil |
INSTRUCTIONS
Peel the husks off the ears of corn. For 4 ears, cut the kernels off
the cob into a mixing bowl. If using frozen corn, place 3 cups of
defrosted and drained corn in mixing bowl.
For the remaining 2 ears of corn, use a vegetable grater to grate the
kernels into the same bowl. If using frozen corn, place remaining 1
cup defrosted and drained corn in blender or food processor and
process to a pulp but not pureed. Add to mixing bowl.
Add all remaining ingredients to the mixing bowl, except for cheddar
cheese. Combine.
Butter the inside of a 8x8x8 inch (2 quart) baking dish.
Mix the corn mixture and place evenly in the buttered baking dish.
Top with shredded cheese. Tent the baking dish with Aluminum Foil,
without letting it touch the cheese.
Place in preheated 350 degrees oven for approximately 30 minutes.
Test it for doneness by inserting a toothpick in the center. When it
comes out clean, the corn pudding is done. DO NOT OVERCOOK or the
mixture will break.
Remove from oven, discard aluminum foil and let set for 15 minutes
prior to serving. Enjoy!
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