Corn Pudding with Okra southern recipe

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Corn Pudding with Okra

 

1/2 pound okra

Kosher salt and freshly ground black pepper to taste

1 egg

2 tablespoons butter

1 small onion, chopped

2 tablespoons all-purpose flour

2 cups milk, warmed

3 cups corn kernels

good healthy pinch cayenne pepper

butter-flavored cooking spray

1/2 teaspoon sweet paprika

 

Trim stems from the okra and steam about 5 to 7

minutes (depending on size) until barely tender but

still quite firm. Cut into 1/2 -inch slices.

Season with salt and pepper, and set aside.

Preheat oven to 350 degrees. Put the butter in a large

saucepan over medium heat.

Add onion and cook about 5 minutes until onion

softens. Add flour, stir, and cook a few minutes. Add

milk and bring to a boil. Reduce heat and simmer 5

minutes, stirring a few times.

Remove from heat and add okra, corn, egg, salt and

pepper, and cayenne pepper.

Spray a 2-quart casserole or souffle dish with

butter-flavored cooking spray. Pour in corn and okra

mixture and dust with paprika. Bake about 40 minutes

or until pudding just begins to bull away from the

sides of the pan.

Makes 6 servings.