Vintage cookbooks are filled with recipes for scalloped corn, corn puddings & corn casseroles, which sound lovely except that most of them call for canned vegetables. Our updated sweet corn & pepper pudding puts a fresh spin on all that, giving you a delicious way to eat the corn and peppers you’re growing in your garden, or buying at the farmstand. We’ve also eliminated the dairy and gluten for those of you who prefer dairy-free and gluten-free diets. If you prepare this recipe in two, 3-cup casseroles, you’ll have the perfect portion for two, two-person light lunches. Or just prepare the recipe in one larger casserole and serve this family style with a green salad.
Makes four large, or, six small servings
Sweet Corn & Pepper Pudding Ingredients
- 2 red bell peppers
- 3 Tbsp soy butter OR regular butter if you are not eating dairy-free
- 1 large onion, finely chopped
- 3 cups sweet corn, cut from the cobs (about five cobs worth)
- Salt and freshly ground pepper to taste
- 3 eggs, separated
- 1/4 cup gluten-free all-purpose flour OR regular all-purpose flour if you are not eating gluten free
- 1/2 cup soy milk OR regular milk if you are not eating dairy free
- Heat oven to 350. Place the two peppers on a cookie sheet and roast for about 1 hour, turning every 15 minutes until the peppers are soft and the skin is wrinkled all over. Remove and set aside to cool.
- While peppers are roasting, heat fat in a heavy saute pan and add chopped onion. Saute over medium heat until onions are very soft but not browned.
- While onions are cooking, cut the corn kernels from the cobs.
- Add corn to the cooked onions and saute another ten minutes over low heat until the corn is no longer raw.
- Remove and discard the peels and seeds from the red peppers. Slice the red peppers into small pieces. Add to the corn and onion mixture.
- Whisk egg yolks with milk and flour. Stir into corn and onion mixture.
- Whip egg whites until stiff. Fold into the corn/onion/pepper mixture.
- Grease two, 3-cup casseroles, OR one larger casserole. Pour the casserole mixture into the baking dish(es).
- Place a roasting pan that is larger than the casseroles you are using on the center oven rack. Boil a quart of water. Place the corn-pudding-filled baking dish(es) into the roasting pan. Carefully pour boiling water into the roasting pan until water comes about half-way up the sides of the baking dish(es) you are using to roast the corn pudding. Carefully slide rack back into oven and close oven door. Bake for one hour.
- Remove pudding to a wire rack to cool. Serve with a nice green salad.