Because corn has become such an integral part of our cuisine, sometimes we forget that early colonists tried to grow the wheat and barley they had known in England, failed, and would have starved if not for the maize, or corn, that the Indians taught them to grow and use. We especially love corn in the South, where we use it in many forms, from grits to creamed corn to cornbread, hushpuppies, or just like Mother Nature made it, on the cob. This tasty pudding, with a little hit of jalapeno, makes a great side dish to just about any pork or poultry entree.
- 2 tablespoons unsalted butter
- 2 small shallots, finely chopped
- 2 large fresh jalapenos, seeds and veins removed, minced
- 1 small green bell pepper, finely chopped
- 2 cups cream-style corn
- 1 cup whole-kernel corn
- 2 1/4 teaspoons sugar
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1 teaspoon Tabasco
- 3 additional tablespoons unsalted butter, melted
- 4 eggs, well beaten
- 1 1/2 cups whipping cream
Preheat oven to 350.F. Butter 8 ramekins and set them in a large baking dish; set aside.
Melt the 2 tablespoons of butter in a heavy-bottomed 10-inch skillet over medium-high heat. Saute the shallots, jalapeno, and green bell pepper until shallots are wilted and lightly browned, about 10 minutes. Turn out into a large bowl and stir in all remaining ingredients, blending well. Ladle the mixture into prepared ramekins. Place the baking dish on oven rack and add hot water to the baking dish to come halfway up the sides of the ramekins. Bake in preheated oven for about 45 minutes, or until the custard is firm and a knife inserted in the center comes out clean. Unmold the custards onto serving plates. Serve hot.
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Source: Texas on the Table by Terry Thompson-Anderson
Submitted By: b smith
Jalapeno Corn Pudding