| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Dairy, Eggs |
|
|
4 |
Servings |
INGREDIENTS
| 6 |
|
Ears white corn |
| 1 |
|
Sweet red pepper; ribs and seeds removed, finely diced (about 1/2 cup) |
| 1 |
sm |
Vidalia onion; grated (about 1/2 cup) |
| 2 |
c |
Milk |
| 4 |
|
Eggs |
| 1 |
ts |
Salt |
| 1 |
ts |
Ground white pepper |
| 1/2 |
ts |
Cayenne pepper |
| 2 |
tb |
Butter |
INSTRUCTIONS
Preheat an oven to 375 degrees. Using a sharp knife remove the corn from
the ear and place the cut corn into a bowl. Add the red pepper and onion to
the corn. Combine the milk and eggs and whisk well. Add the salt, pepper
and cayenne to the milk, pour the corn mixture into the milk and stir well.
Lightly butter a large casserole, individual souffle dishes or pudding cups
with the butter. Pour the milkcorn mixture into the souffle dishes and
place into a roasting pan. The puddings will be baked in a water bath to
keep them light and delicate. Place the pan on the middle shelf of the oven
and fill the roasting pan halfway with warm water. Cover the pan with
aluminum foil and push the rack back into the oven. Cook the puddings for
35 to 40 minutes or until the puddings are firm but not rubbery.
Yield: 4 to 6 portions
c. Michael Lomonaco 1997 MICHAEL'S PLACE SHOW #ML1B07
Recipe by: Michael Lomonaco
Posted to MC-Recipe Digest V1 #815 by Holly Butman
<butma001@acpub.duke.edu> on Sep 28, 1997
A Message from our Provider:
“Down in the mouth? It’s time for a faith lift”