Atlanta's Hometown Corn Pudding |
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Prep Time: 20 Minutes Cook Time: 65 Minutes |
Ready In: 85 Minutes Servings: 6 |
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I have never made this recipe. It comes from my Pol Martin Cookbook. Ingredients:
2 cups fresh corn kernels |
2 cups milk, heated to a boiling point |
1 teaspoon butter |
3 eggs, beaten |
2 tablespoons green chili peppers, chopped |
1 red pepper, chopped |
1 small onion, chopped and cooked |
salt, to taste |
black pepper, to taste |
Directions:
1. preheat oven to 325*F.
2. place corn in food processor with steel blade attachment. pulse several times to chop corn kernels. transfer contents to saucepan.
3. add 1 cup of hot milk and butter, season and cook 12 minutes over low heat.
4. pour beaten eggs into bowl and add remaining ingredients. correct seasoning if needed.
5. pour pudding into 4-cup souffle mold. place mold in roasting pan and pour in enough hot water to measure 1inch deep.
6. cook 60 to 70 minutes in oven.
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