White Corn Pudding
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White Corn Pudding
  Corn    Pudding  
Last updated 6/12/2012 12:59:28 AM. Recipe ID 22438. Report a problem with this recipe.
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      Title: White corn pudding
      Yield: 4 Servings
      6    Ears white corn
      1    Sweet red pepper, ribs and
           Seeds removed, finely diced,
           About 1/2 cup
      1 sm Vidalia onion, grated, about
    1/2    Cup
      2 c  Milk
      4    Eggs
      1 ts Salt
      1 ts Ground white pepper
    1/2 ts Cayenne pepper
      2 tb 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
  Lightly butter a large casserole, individual souffle dishes or
  pudding cups with the butter.
  Pour the milkcorn 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.
  Yield: 4 to 6 portions

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Recipe ID 22438 (Apr 03, 2005)

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