Emprimir
Correo Electrónico
Add a photoRaciónes: 1
Ingredientes
- 6 x Ears fresh corn or possibly 4 c. of frzn corn
- 1/2 c. Diced red pepper
- 1/2 c. Sliced green onion
- 1 1/2 c. Half & half
- 3 lrg Large eggs lightly beaten
- 1 Tbsp. Minced shallots
- 1/4 tsp Salt
- 1/4 tsp Grnd black pepper
- 1/4 x Allspice
- 2 tsp Warm sauce
- 1 c. Shredded cheddar cheese Butter as needed Aluminum foil
Direcciones
- Peel the husks off the ears of corn. For 4 ears, cut the kernels off the cob into a mixing bowl. If using frzn corn, place 3 c. of defrosted and liquid removed corn in mixing bowl.
- For the remaining 2 ears of corn, use a vegetable grater to grate the kernels into the same bowl. If using frzn corn, place remaining 1 c. defrosted and liquid removed corn in blender or possibly food processor and process to a pulp but not pureed. Add in to mixing bowl.
- Add in all other ingredients to the mixing bowl, except for cheddar cheese. Combine.
- Butter the inside of a 8x8x8 inch (2 qt) baking dish.
- Mix the corn mix and place proportionately in the buttered baking dish.
- Top with shredded cheese. Tent the baking dish with Aluminum Foil, without letting it touch the cheese.
- Place in preheated 350 degrees oven for approximately 30 min.
- Test it for doneness by inserting a toothpick in the center. When it comes out clean, the corn pudding is done. Don't OVERCOOK or possibly the mix will break.
- Remove from oven, throw away aluminum foil and let set for 15 min prior to serving. Enjoy!
Languages
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 837g | |
| Calories 898 | |
| Calories from Fat 520 | 58% |
| Total Fat 58.97g | 74% |
| Saturated Fat 30.98g | 124% |
| Trans Fat 0.0g | |
| Cholesterol 760mg | 253% |
| Sodium 978mg | 41% |
| Potassium 1482mg | 42% |
| Total Carbs 65.12g | 17% |
| Dietary Fiber 7.8g | 26% |
| Sugars 13.61g | 9% |
| Protein 37.33g | 60% |
