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RECIPE OF THE WEEK #461

Corn Pudding

3 eggs
2 cups fresh corn kernels
2 tablespoons chopped green onion, including green tops
1/2 cup chopped red bell pepper
5 tablespoons all-purpose flour
salt
1/2 teaspoon paprika
1/4 cup unsalted butter, melted
1 cup half-and-half

Preheat an oven to 350 degree. Butter a 1 1/2 quart soufflé dish and set aside.

In a large bowl beat the eggs until light and frothy. Stir in the corn, onion and bell pepper.

In a small bowl stir together the flour, salt to taste, paprika and cayenne. Add to the corn mixture, stirring to blend. Stir in the melted butter and the half-and-half and mix well. Pour into the prepared dish and place in a baking pan. Pour hot water into the pan to reach about one-fourth of the way up the sides of the dish.

Place in the oven and bake until the top is golden and a knife inserted in the center comes out clean, about 40 minutes. Let rest for 5 minutes before serving.

Serves 4.