Sweetcorn pudding

Sweetcorn pudding

By
From
Deep South
Serves
4-6
Photographer
Andy Sewell

Another potluck stunner combining sweetcorn with a savoury set custard.

Ingredients

Quantity Ingredient
4 corn cobs
50g unsalted butter
1/2 red pepper, diced
4 eggs
100ml double cream
100ml whole milk
A pinch cayenne pepper
1 teaspoon sea salt
1/2 teaspoon freshly ground black pepper

Method

  1. Strip the corn from the cobs and roughly chop it by hand – not too finely, just until some of the milky substance comes out. Melt the butter in a saucepan, add the corn and red pepper, then cover and cook gently, without colouring, for 2–3 minutes.
  2. Beat the eggs with the cream, milk, cayenne, salt and pepper. Add the corn and red pepper to the egg mixture and pour into a 20cm square ovenproof dish. Cover tightly with cling film and then with a layer of foil. Place in a roasting tin, fill the tin with enough hot water to come halfway up the sides of the dish and place in an oven heated to 180°C. Bake for 30–35 minutes, until set.
Tags:
American
Southern cooking
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