Makes 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.