Corn Pudding Recipe - Allrecipes.com

Corn Pudding

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"Like a souffle but less temperamental, this pudding can be served either straight from the oven or at room temperature. Don't worry if you can't find fresh corn; frozen kernels work just fine."

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Original recipe makes 4 servings Change Servings
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Directions

  1. Heat the oven to 350 degrees F. Butter an 8-by-12-inch baking dish or another shallow baking dish of about the same size. In a medium nonstick frying pan, melt the butter over moderately low heat. Add the onion and cook, stirring occasionally, until translucent, about 5 minutes. Add the bell peppers and cook, stirring occasionally, until the peppers are tender, about 5 minutes more. Stir in the ham, salt, and black pepper and cook, stirring, for 1 minute. Set aside to cool.
  2. Meanwhile, combine the corn and half-and-half in a blender or food processor and puree until smooth. Add the eggs, sugar, and cayenne. Blend thoroughly.
  3. Spoon the bell-pepper mixture into the prepared baking dish and then sprinkle the Monterey jack over the top. Pour the egg mixture over all. Bake until a toothpick inserted in the center of the pudding comes out clean, about 40 minutes.
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Footnotes

  • Variations: Omit the ham for a meatless version, or replace it with crumbled cooked chorizo for a spicier pudding.
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Nutrition

  • Calories
  • 711 kcal
  • 36%
  • Carbohydrates
  • 20.7 g
  • 7%
  • Cholesterol
  • 419 mg
  • 140%
  • Fat
  • 50.1 g
  • 77%
  • Fiber
  • 2.6 g
  • 11%
  • Protein
  • 45.4 g
  • 91%
  • Sodium
  • 2095 mg
  • 84%

* Percent Daily Values are based on a 2,000 calorie diet.

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