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Connecticut Corn Pudding

Makes 6-8 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
1½ cups diced lean ham (about 6 ounces)
1½ 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)
½ cup yellow corn meal
1 cup canned evaporated milk
1½ 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 1-2 minutes.  Add the evaporated milk and scrape the bottom of the skillet thoroughly.  Add ½ 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 35-45 minutes.  Cut into wedges or spoon onto plates, and serve warm.

Price: $3.00
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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