Williams Sonoma Corn Pudding Recipes

Steps:

• Preheat oven to 400 Degrees F (200 degrees C). Grease a 2 quart casserole dish.
• In a large bowl, lightly beat eggs. Add melted butter, sugar, and milk. Whisk in cornstarch. Stir in corn and creamed corn. Blend well. Pour mixture into prepared casserole dish.
• Bake for 1 hour.

Steps:

• Note: In order to bake the pudding you will need a 1-1/2 quart souffle dish and a baking pan large enough for the dish to set in, because you will be putting water in the pan.
• Preheat the oven to 350°. Butter the souffle dish and set aside.
• In a large bowl beat the eggs until light and frothy. Stir in the corn, green onion and bell pepper.
• In a large bowl stir together the flour, salt, 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 mixture into the prepared souffle dish and place in the pan. Pour hot water into the pan to reach about 1/4 of the way up the sides of the souffle 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.