Old-fashioned corn pudding

 

                This is some people's idea of true comfort food, flavored with a little mustard and a touch of hot pepper. Serve as a Sunday night supper accompanied with a simple green salad.

Makes 8 side-dish servings, or 4 main-dish servings

• 2 tablespoons unsalted butter
• 1 medium-size onion, finely chopped
• 1medium-size sweet red pepper, cored, seeded and finely chopped
• 4 fresh corn kernels or 2 packages (10 ounces each) frozen whole kernel corn, thawed
• ¼ cup all-purpose flour
• 2 cups heavy cream
• 4 eggs, lightly beaten
• 1 tablespoon sugar
• 2 teaspoons Dijon mustard
• 1 teaspoon salt
• ½ teaspoon baking powder
• ¼ teaspoon ground hot red pepper

1. Preheat oven to 350F ; butter 6-cup soufflé dish or other baking dish.
2. Heat butter in medium-size nonstick skillet over medium heat ; add onion and red pepper, sauté 5 minutes.
3. Add corn ; cook, stirring, 3 minutes.
4. Whisk together flour and ½ cup heavy cream in large bowl ; mix in remaining cream, eggs, sugar, mustard, salt, baking powder and hot red pepper.
5. Stir in corn mixture ; transfer to prepared baking dish.
6. Place baking dish in shallow pan on oven rack ; add enough hot water to pan to come halfway up sides of baking dish.
7. Bake pudding in preheated oven for 1 hour until set ; if top begins to brown too quickly, cover with aluminium foil.

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