| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Eggs, Dairy |
St. Louis |
Side, Dishes |
8 |
Servings |
INGREDIENTS
|
|
Nonstick cooking spray |
| 3 |
tb |
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 |
ts |
Minced garlic |
| 4 |
lg |
Eggs |
| 1 1/2 |
c |
Half-and-half |
| 1 1/2 |
ts |
Salt |
| 1/2 |
ts |
Freshly ground black pepper |
| 3/8 |
ts |
Ground red; (cayenne) pepper |
| 1/2 |
ts |
Freshly grated nutmeg |
| 1 1/2 |
c |
Shredded sharp white Cheddar cheese; divided |
| 3 1/2 |
tb |
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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