CORN and RED PEPPER PUDDING

Corn and Red Pepper Pudding
Serves 4

1 cup whole milk
2 tablespoons unsalted butter, melted
2 large egg yolks
2 teaspoons sugar
1 tablespoon cornstarch
12 ounce package frozen creamed corn
2 tablespoons red bell pepper, finely chopped
2 tablespoons onion, finely chopped
1 teaspoon sage, chopped
2 large egg whites
salt and pepper to taste


Corn and Red Pepper Pudding




Preheat oven to 300˚F. Butter a 2 quart baking dish and place it inside a roasting pan.

Separate the yolks from two eggs and set aside egg whites for later. In a large bowl, whisk together the milk, butter, egg yolks, sugar and cornstarch. Add the corn (thawed), bell pepper, onion and sage. Season with salt and freshly ground black pepper.

Whip egg whites to soft peaks and fold into corn mixture. Scrape the mixture into the prepared baking dish. Place the roasting pan and baking dish into the oven. Pour hot water into roasting pan to come halfway up the side of the baking dish. Bake for 40 minutes, until pudding is light golden brown.

Serve while still hot.

Note: Chopped pimientos or jarred roasted red peppers can be used instead of bell peppers. The water bath may seem like extra trouble but really creates a smoother pudding texture.