Corn pudding - bon appetit

8 servings

Ingredients

Quantity Ingredient
2 tablespoons (1/4 stick) unsalted butter
1 small Onion, chopped
1 Garlic clove, minced
4¼ cup Fresh corn kernels (from about 6 ears) or frozen, thawed
3 Eggs
3 Egg whites
3 tablespoons All purpose flour
1 tablespoon Chopped fresh parsley
1 tablespoon Sugar
½ teaspoon Salt
Pinch of cayenne pepper
1 cup Whipping cream
1 cup Half and half

Directions

Melt butter in heavy medium skillet over medium high heat. Add onion and garlic and saute until tender, about 5 minutes. Cool.

Preheat oven to 350'F. Butter 9x13x2-inch glass baking dish. Puree 2¼ C corn kernels in processor or blender. Whisk eggs and egg whites to blend in large bowl. Mix in corn puree and remaining 1 ½ C corn kernels. Mix in flour, parsley, sugar, salt and cayenne. Stir in cream, half and half and generous amount of pepper. Pour mixture into prepared baking dish. Place baking dish in large shallow pan. Add enough hot water to pan to come 1 inch up sides of baking dish. Place pan in oven and bake until pudding is set, about 1 hour. Coal 5 minutes and serve.

Bon Appetit/January/1994 Scanned & edited by Di Pahl & <gg>

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