White Corn Pudding

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White Corn Pudding

 

6 ears white corn

1 sweet red pepper, ribs and seeds removed, finely

diced

1/2 cup small vidalia onion, grated

2 cups milk

4 eggs

1 teaspoon salt

1 teaspoon freshly ground white pepper

1/2 teaspoon cayenne pepper

2 tablespoons butter

 

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

milk-corn 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.

Serves 4 to 6.

 

 

 

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