Roasted Corn and Sweet Pea Pudding

CornMakes One 9”x13” Casserole

6         Cups Fresh Yellow Corn Kernels Cut off the Cobbs (from 6 to 8 ears) or the Equivalent of Frozen Corn Kernels

1          Cup Chopped Scallions

3          Cups Frozen Peas

6          Large Eggs

2          Large Egg Yolks

1½      Cups Heavy Cream

1½      Cups Half and Half

3          Cups Shredded Mozzarella (Pizza Cheese NOT Fresh Mozzarella)

2          Tablespoons Sunny Paris (From Penzy Spices)

1          Tablespoon Coarse Sea Salt

1          Teaspoon Freshly Ground Black Pepper

Pinch of Freshly Grated Nutmeg

Preheat the oven to 350°.

Spray the inside of Large Baking dish (13x9x3 high) with cooking spray.  Set Aside.  Have a large pot of boiling water at the ready when it’s time to bake the pudding.

Whisk together the whole eggs, egg yolks, heavy cream, and half-and-half in a large bowl.  Add Sunny Paris, salt, pepper and nutmeg.  Add the cooked corn, the scallions, peas and grated cheeses to the egg/cream mixture and combine well.   Pour into the prepared baking dish.

Place the dish in a large roasting pan and fill the pan half way up the side of the dish with the boiling water.  Bake the pudding for 1 hour and 15 minutes or until the top begins to brown and a knife inserted in the center comes out clean.  Serve warm.

Roasted Corn – You can use either yellow, white or bi-color corn.  Remove the kernels from the cobb and place on a half sheet pan with sides.  Sprinkle lightly with corn oil and toss to coat.  Roast until kernels begin to take on a slight golden color, about 10 to 15 minutes at 375°.   Alternately you can use frozen corn kernels but you will have to roast a bit longer for the kernels to become drier.

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