Fresh Corn Pudding

Fresh Corn Pudding

Serving Size : 4

 
 2 cups milk
1 tablespoon butter or margarine
3 large eggs
1/4 cup all-purpose flour
3/4 teaspoon salt
1 teaspoon Tabasco® Pepper Sauce
2 cups fresh corn kernels -- cut from the cob
3/4 cup coarsely chopped red or green bell pepper
Paprika

Preheat the oven to 325ºF. In a small saucepan, scald the milk, then stir in the butter, and remove from the heat.

In a small mixing bowl, whisk the eggs until foamy, then beat in the flour, salt, and Tabasco® sauce.

Gradually beat in the milk mixture. Add the corn and bell pepper and mix well.

Pour the mixture into a buttered 2-quart baking dish and sprinkle the top generously with paprika. Set the dish in a larger pan, then add hot water to the larger pan until it is filled 3 inches deep.

Bake for 1 hour and 15 minutes, or until the point of a knife inserted in the center of the pudding comes out clean. Let the pudding stand for 10 minutes before serving.

MC-Formatted and Posted by: Tara Davis (T1020D@aol.com)

 Source: "Paul McIlhenny with Barbara Hunter"