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
1 tablespoon + 1 teaspoon Chef Paul Prudhomme's Poultry Magic®
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
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.