Corn Pudding

Name: Corn Pudding
Ingredients: Dash of Tabasco sauce; ¼ teaspoon Worcestershire sauce; Salt and freshly ground black pepper, to taste; Salt and freshly ground black pepper, to taste; 2 cups heavy or whipping cream; 2 cups heavy or whipping cream; ½ teaspoon dry mustard; 3 egg yolks; 1 tablespoon Chopped fresh Italian (flat-leaf) parsley; 1 cup Chopped leeks; ⅓ cup diced red bell pepper; 3 ears fresh corn; 5 slices bacon, coarsely chopped

Preparation info

4
portions

Difficulty
Medium

Appears in

The New Basics Cookbook

By Sheila Lukins and Julee Rosso

Published 1989

About

Vegetable puddings are like custards—they are bound with cream and eggs. They’re good accompaniments for main courses that are not too rich.

For this one, find the freshest, sweetest corn and add chopped red pepper, parsley, and leeks. Yum!

Ingredients

3 ears fresh corn
5 slices bacon, coarsely chopped
1 cup Chopped

Side dish
Gluten-free

Method

Fill a large pot with water and bring it to a boil. Drop the corn into the boiling water and cook for 5 minutes. Drain, and rinse the corn under cold water. When it is fully cooled, cut the kernels from the cob and set aside.
Preheat the oven to 350°F.