Corn Pudding

Serves: 6

Mohammad Wiegand

1 January 1970

Based on User reviews:

43

Spice

45

Sweetness

38

Sourness

42

mins

Prep time (avg)

5.9

Difficulty

Ingredients:

1 cup

Granulated Sugar

1.5 tsps

Coarse Salt

6

Scallions (thinly sliced)

2 small

Red Bell Pepper (or 1 large, diced)

1 cup

All-Purpose Flour

8 large

Egg (room temperature)

1 cup

Heavy Cream

6 tbsps

Unsalted Butter

Directions:

1

Special equipment: 12x 10 baking dish Preheat the oven to 350 degrees F

2

Puree 4 cups of the corn in a food processor or with an immersion blender

3

Transfer to a large bowl and stir in the remaining 2 cups corn and the sugar, salt, scallions, red peppers, flour and 2 cups of the Monterey Jack

4

In a separate bowl, whisk together the eggs and cream until just combined; stir into the corn mixture

5

Put the butter in a 10-by-12-inch baking dish and place in the oven until melted, about 10 minutes

6

Pour the batter into the hot baking dish and sprinkle the top with the remaining 1 cup Monterey Jack

7

Place the baking dish on the middle oven rack with a baking sheet on a lower rack to catch any drips

8

Bake until the pudding is puffed and bubbling and the cheese is golden brown, 45 to 60 minutes

9

Let cool for 30 minutes before serving