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Corn pudding




Source of Recipe


Linda K. Leone-6/27/2002


Recipe Introduction


Preheat oven to 325 degrees F.


List of Ingredients




3 T butter
3 T flour
2 C milk
3 eggs
3/4 tsp salt
1/2 tsp dried summer savory
1/2 tsp black pepper
1/2 C red bell pepper, diced to size of corn
1/2 C celery, diced to size of corn
1/4 Scallion, thinly sliced
2 T minced parsley
3 1/2 C sweet corn, removed from the cob
1 tsp chopped parsley
1/2 C Parmesan cheese, grated




Recipe



Chop the red pepper and celery and drain in a colander.
Meanwhile,spray a shallow 1 1/2 quart baking dish with nonstick cooking oil. Place the butter and flour in a large saucepan, and gradually whisk in the milk, over medium heat until no lumps remain. Bring to a boil, reduce heat to a simmer and cook, whisking frequently, until the mixture is slightly thickened. (2 minutes). Remove from heat.
In a medium bowl, whisk together eggs and egg white, sugar, salt savory and pepper. Gradually whisk about 1/2 cup of the hot mixture into egg mixture, whisking constantly.
Whisk the warmed egg mixture back into the sauce pan and cook, whisking constantly, just until thick enough to coat the back of a spoon. (3 minutes). Add peppers, celery, Parsley and corn.
Spoon mixture into prepared baking dish and place in a larger roasting pan for a bain marie with water in outer pan to come 1/2 way up the sides of the inner baking dish. sprinkle with scallion and Parmesan cheese
Bake at 325 degrees F. for 50-55 minutes. (until just set). Serve garnished with parsley sprigs if desired.