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Corn and Mushroom Pudding

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* Exported from MasterCook *

 

Corn and Mushroom Pudding

 

Recipe By : Beans Greens and Sweet Georgia Peaches by Damon Lee Fowler

Serving Size : 4 Preparation Time :0:00

Categories : Sda-Veg-Recipes2 (AT) Egroups (DOT) Com Side Dishes

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

4 green onions or scallions or 1 medium -- yellow onion

2 tablespoons unsalted butter

2 cups sweet corn -- freshly cut

2 large eggs -- lightly beaten

1/2 cup light cream or half-and-half

1 tablespoon fresh thyme -- chopped

1 tablespoon fresh parsley -- chopped

Salt, cayenne, whole white peppercorns -- in a

peppermill

Whole nutmeg in a grater

1 red bell pepper -- seeded and chopped

1/2 pound cremini or wild mushrooms -- sliced

 

Shuck the corn and carefully brush away all the silks. Over a large bowl, with a

sharp knife cut the outer half of the kernels from an ear, leaving the inner

half of the kernels still attached to the cob. Thoroughly scrape the cob with

the knife to force out all the milk from the cut kernels into the bowl. Repeat

this with the remaining ears until all the corn is cut and scraped.

 

Position a rack in the center of the oven and preheat the oven to 350 degrees F.

Put on a teakettle of water to boil. Wash the green onions, trim off any

discolored leaves, and thinly slice them, or if you use yellow onion, peel it

and chop it fine . Put the onions, red bell pepper and butter in a sauté pan and

place it over medium-high heat. Sauté tossing frequently, until the onions are

softened but not colored, about 3 to4 minutes. Add the mushrooms, and sauté

until softened.

 

Combine the sautéed onion, bell pepper, mushroom, corn, eggs, cream and chopped

herbs in a mixing bowl. Season with a generous pinch or so of salt, a stingy one

of cayenne, a few grindings of white pepper, and a liberal grating of nutmeg.

Mix well until all is thoroughly combined.

 

Lightly butter a 9-inch square or round ceramic casserole or soufflé dish and

pour in the corn batter. Place the casserole in the center of wide, deep pan

(such as a sheet-cake pan) and put it on the center rack of the oven. Pour the

boiling water carefully into the larger pan until it comes about halfway up the

sides of the casserole dish. Bake until the pudding is set. Depending on the

shape of your casserole dish, it will take about 1 hour. The wider and shallower

the pan, the quicker the pudding will cook so keep an eye on it and be careful

not to overcook it, or the eggs will separate. Serve hot or at room temperature.

 

 

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