* Exported from MasterCook *

Corn Pudding

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/4 cup unsalted butter -- (1/2 stick)
1 medium onion -- chopped
1/4 cup flour
4 eggs
6 cups fresh corn kernels
-- OR --
6 cups frozen corn kernels (about 28 ounces) -- thawed
1 Cup whole milk
1 cup heavy cream
1/4 teaspoon cayenne pepper
1/8 teaspoon nutmeg
1 1/2 teaspoons salt
freshly ground black pepper
paprika

Position rack in center of oven and preheat to 350°F. Butter a large
shallow baking dish or two 6-cup soufflé dishes. Set aside.

In a food processor, process 4 cups of corn to a rough puree. Process
remaining 2 cups of corn until only slightly chopped. Set aside.

Melt butter in heavy large skillet over medium heat. Add onion and sauté
until very soft, about 10-12 minutes. Mix in flour and stir 4 minutes.
Transfer to bowl and cool to lukewarm. Add eggs to onion mixture and whisk
to blend. Mix in corn, milk, cream, cayenne pepper, nutmeg, and salt.
Season with pepper.

Divide mixture evenly between prepared dishes. Dust surface lightly with
paprika. Bake puddings until knife inserted into center of each comes out
clean, about 1 hour. Spoon onto plates.

Yield:
"2 6-inch Souffle Dishes"

--
Wayne in Phoenix

*If there's a nit to pick, some nitwit will pick it.
*A mind is a terrible thing to lose.