American
1 Tbs. unsalted butter
1 1/2 c. corn (~3 ears)
2 scallions
1/2 red bell pepper
1 jalapeno
1 Tbs. cornmeal
2 Tbs. sugar
2 tsp. fresh marjoram (1/2+ tsp. dried)
2 tsp. salt
1 tsp. black pepper
1 c. half-and-half
5 large eggs
1 c. cheddar cheese (4 oz.)
1 recipe Roasted Red Pepper Sauce
1. Preheat the oven to 350F.
2. Rub the butter on the bottom and sides of a 3-quart souffle dish or deep casserole dish.
3. Combine the corn, scallions, red pepper, jalapeno, cornmeal, sugar, marjoram, salt and pepper in the large bowl and stir ot mix.
4. Whisk the half-and-half and eggs together in a separate bowl; stir in the cheese. Mix the egg mixtuer with the corn mixture and stir to combine. Pour the mixture into the prepared souffle dish and bake for 55 minutes to 1 hour, or until puffy and light golden brown. (Note: The pudding will be very moist an dsoft in the center.)
5. Remove from the oven and let stand at room temperature 5 to 10 minutes before serving. Serve warm and Roasted Red Pepper Sauce.
Variations: use diced, sauteed summer squash in place of the corn. Use pepper Jack cheese instead of the Cheddar for a spiceri flavor. Or subsitute chever or cream cheese for a milder taste.