Fresh Corn Pudding
Many people think of corn pudding as a Thanksgiving side dish, especially since it can be made with canned corn or frozen corn. This recipe is no exception, and canned or frozen corn can be substituted for the fresh stuff. But my, oh my, when corn is fresh picked and available at the farmer's market, this recipe is sublime. Serve in the summer with grilled or smoked game or in the winter with roasted game.
INGREDIENTS | SERVES 6 to 8
- 3 cups fresh corn kernels (about 4–5 large ears)
- 1 fire-roasted red pepper, chopped (from a jar is okay)
- 5–6 green onions, chopped
- 2 tablespoons flour
- 2 teaspoons sugar
- ½ teaspoon kosher salt
- ¼ teaspoon red pepper flakes
- 3 eggs
- 1½ cups heavy cream
Preheat oven to 350°F. Grease a 1½-quart casserole and set aside.
Combine corn, pepper, and onions in a large bowl.
Blend flour, sugar, salt, and red pepper flakes together and add to corn mixture.
Beat eggs and cream together and add to corn mixture, stirring well. Pour into the greased casserole.
Place dish in a larger shallow pan filled with 1 inch of water. Bake in the oven for about 1 hour, or until a knife inserted in the middle comes out clean.
Adding Heat to a Dish
What to do? Spicy-hot recipes call for cayenne pepper, hot paprika, red pepper flakes, chipotle peppers, jalapenos, or even habaneros. Do all of these hot items need to be kept in a person's pantry? For most purposes, the cayenne pepper, hot paprika, or red pepper flakes will do the trick.