Roasted Corn Pudding

2        Tablespoons Olive or Corn Oil

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

2        Tablespoons Unsalted Butter

1        Cup Chopped Scallions

2        Cups Chopped Red Bell Pepper

1        Chopped Jalapeño Seeds and Veins Removed (Optional)

6        Large Eggs

2        Large Egg Yolks

1 ½    Cups Heavy Cream

1 ½    Cups Half and Half

1 ½    Cups Grated Cheddar Cheese

1 ½    Cups Grated Jack Cheese

1        Teaspoon Mild Chili Powder

1        Teaspoon Ancho Chili Powder

1/2     Teaspoon Chipotle Powder

1        Tablespoon Sea Salt

1        Teaspoon Ground Black Pepper Pinch of Freshly Grated Nutmeg

Preheat the oven to 350 degrees F. Spray the inside of Large Baking dish (13x9x3 high) with cooking spray.  Bring a medium large pot of water to boil.

Remove corn kernels from the Cobbs.  Toss with two tablespoons corn or olive oil.  Place on a cookie sheet pan with sides and roast in oven for 10 minutes.  Longer if using thawed frozen corn to dry it out.

Melt the butter in a sauté pan and sauté onion and peppers over medium-high heat for 4 minutes.  Add chili, ancho and chipotle powders and gently sauté for 1 more minute.  Remove pan from heat and cool slightly.

Whisk together the whole eggs, egg yolks, heavy cream, and half-and-half in a large bowl.  Add salt, pepper and nutmeg.  Add the cooked corn, the onion-pepper mixture, grated cheeses and pour into the baking dish.

Place the dish in a larger pan and fill the pan 1/2 way up the sides 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.

One Response to Roasted Corn Pudding

  1. Pingback: Thanksgiving Feast 2017 | Camille Cooks For You

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