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Connecticut Corn Pudding

Makes 6 to 8 servings

Almost everyone - - from the earliest Native American to the present day - - loved and loves corn, and this recipe gives you one more way to cook it.
5 tablespoons unsalted butter
1 1/2 cups diced lean ham (about 6 ounces)
1 1/2 cups chopped onions
1 cup chopped green bell peppers
3 cups fresh corn kernels (about 6 ears)
1/2 cup yellow corn meal
1 cup canned evaporated milk
1 1/2 cups whole milk, in all
4 eggs
vegetable oil cooking spray
how to prepare

Melt the butter in a 10-inch skillet over high heat.  When the butter sizzles, add the ham, onions, and bell peppers.  Cook, stirring, until the vegetables are soft, about 4 minutes.  Stir in the Poultry Magic® and cook, stirring once, until a light crust forms on the bottom of the skillet, about 4 minutes.  Add the corn, scrape the bottom of the skillet, and cook 4 minutes.  Stir in the corn meal and cook, scraping the bottom of the skillet to keep the corn meal from burning, about 1 to 2 minutes.  Add the evaporated milk and scrape the bottom of the skillet thoroughly.  Add 1/2 cup of the whole milk, scrape the bottom of the skillet again, and remove from the heat.  Let cool a few minutes.

Preheat the oven to 350º.

Whip the eggs with a whisk in a medium-size bowl until frothy, about 45 seconds.  Add the remaining 1 cup whole milk and whip until thoroughly blended.  Fold the cooled corn mixture into the egg mixture.

Coat a casserole (9 x 9 x 2 inches) with cooking spray, pour in the corn mixture, and bake until the pudding is set, about 35 to 45 minutes.  Cut into wedges or spoon onto plates, and serve warm.

Price: $3.50
Poultry Magic® 2oz.
Use Poultry Magic® on roasted, baked, broiled, barbecued, stir-fried, microwaved, sautéed or grilled chicken, turkey, duck, Cornish hens and game birds. Easy to use in stuffings, soups, sau...

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