Roasted Corn Pudding
Courtesy of T.W. Garner Food Company for recipe and photograph.
Roasted Corn Pudding
Ingredients
- 1/4 C. Buffalo wing sauce
- 6 ears Fresh corn
- 3 Tbsp. Butter
- 1 Onion chopped
- 1 clove Garlic minced
- 1/2 lb. Mushrooms sliced
- 3 Eggs
- 1 C. Cream
- 1/2 C. Milk
- 1/2 tsp. Nutmeg
- Salt and pepper to taste
- 1 C. Pepper jack cheese
- 1 Roasted red bell pepper chopped
- 2 Tbsp. Chives chopped
Directions
- Peel the corn and roast over an open flame until a little charred on all sides. Cut corn off cob.
- Melt butter in a skillet and sauté onion for a minute, add the garlic, mushrooms and cut corn, cook until the onion softens and the mushrooms dry out.
- Whisk together the eggs, cream, milk, wing sauce, nutmeg, salt and pepper.
- Stir in the corn mixture, cheese and bell pepper.
- Pour into a 9 x 13 buttered baking dish and bake at 350°F until set, about 35 to 45 minutes.
- Garnish with chives and let rest for 10 minutes.
Recipe Notes
Courtesy of T.W. Garner Food Company for recipe and photograph
