Corn, Leek And Sweet Red Pepper Pudding
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Eggs, Dairy | St. Louis | Dishes, Side | 8 | Servings |
INGREDIENTS
| Nonstick cooking spray | ||
| 3 | T | Vegetable oil |
| 2 | c | Chopped leeks: white and |
| light green | ||
| 1 | Parts only, about 3 medium | |
| leeks | ||
| 1 1/2 | c | Red bell peppers, diced 1/4" |
| 4 | c | Fresh corn kernels, 7 to 8 |
| ears divided | ||
| 2 | t | Minced garlic |
| 4 | Eggs | |
| 1 1/2 | c | Half-and-half |
| 1 1/2 | t | Salt |
| 1/2 | t | Freshly ground black pepper |
| 3/8 | t | Ground red, cayenne pepper |
| 1/2 | t | Freshly grated nutmeg |
| 1 1/2 | c | Shredded sharp white Cheddar |
| cheese divided | ||
| 3 1/2 | T | Chopped flat-leaf parsley |
| divided |
INSTRUCTIONS
Coat a 9-by-13-inch ovenproof baking dish with cooking spray. Preheat oven to 350 degrees. Heat oil in large, heavy skillet over medium-high heat. Add leeks and saute until softened, about 2 minutes. Add red bell peppers and saute, stirring, 2 minutes. Add 2 cups corn and cook, stirring, 3 minutes. Add garlic and cook, stirring, 1 minute. Remove skillet from heat. Process remaining 2 cups corn, eggs, half-and-half, salt, black pepper, ground red pepper and nutmeg in food processor or blender until corn is finely chopped, about 20 seconds. Add pureed corn mixture to vegetables in skillet and mix well. Stir in 1 cup cheese and 3 tablespoons parsley. Transfer mixture to prepared dish. Sprinkle remaining 1/2 cup cheese evenly over top. Bake on middle rack until pudding bubbles around edges and knife inserted in center comes out clean, about 35 minutes. Remove pudding from oven. If top is not golden, turn on broiler and place pudding 5 to 6 inches from heat. Broil just until golden, only a few seconds. Watch carefully. Let pudding stand at room temperature 10 minutes before serving. (Pudding can be prepared ahead to this point. Let cool, cover and refrigerate. Reheat at 350 degrees until hot, 15 to 20 minutes.). To serve, sprinkle remaining 1/2 tablespoon parsley on top. Yield: 8 servings. By Betty Rosbottom. Recipe by: St. Louis Post-Dispatch 6/30/97 Posted to JEWISH-FOOD digest by Nancy Berry <nlberry@prodigy.net> on Nov 09, 1998, converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 257
Calories From Fat: 127
Total Fat: 14.4g
Cholesterol: 111.7mg
Sodium: 1086.9mg
Potassium: 339.9mg
Carbohydrates: 20.7g
Fiber: 2.7g
Sugar: 4.9g
Protein: 14g