Corn Pudding

Name: Corn Pudding
Yield: Serves 6 to 8 as a side dish
Ingredients: Kosher or sea salt and freshly ground pepper; Kosher or sea salt and freshly ground pepper; 4 teaspoons cornstarch dissolved in 2 tablespoons white wine or water; 1¼ cups half-and-half; 2½ cups fresh raw corn kernels (3 large ears); ¼ teaspoon freshly grated nutmeg; Kosher or sea salt and freshly ground pepper; 3 large eggs, separated; 4 teaspoons cornstarch dissolved in 2 tablespoons white wine or water; 4 teaspoons cornstarch dissolved in 2 tablespoons white wine or water; ½ teaspoon dry mustard; ⅓ cup finely chopped red bell pepper; 1 cup finely chopped yellow onion; 2 tablespoons unsalted butter

Preparation info

Serves
6 to 8
as a side dish

Difficulty
Easy

Appears in

From the Earth to the Table

By John Ash

Published 1995

About

This is a quick and simple side dish that could be baked right along with a roast chicken. The also served this as a main dish, accompanied by Smoked Tomato Sauce.

Ingredients

2 tablespoons unsalted butter
1 cup finely chopped yellow onion
⅓

Side dish
Main course
Gluten-free
Vegetarian

Method

Preheat the oven to 375°F. Butter a 1½-quart baking dish. In a medium sauté pan, melt the butter and sauté the onion and bell pepper until soft but not brown. Add the mustard, nutmeg, corn, half-and-half, and cornstarch mixture and bring just to a simmer. Transfer to a large bowl to co