Vegetarian Corn Pudding from Chef Wyatt

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This dish is a standout at any holiday table and also happens to be a great vegetarian option. The recipe is derived from Betty Dufresne, PlumpJack Cafe’s Chef Wyatt’s mother. Chef Wyatt looks forward to this dish every year and when he’s not back east enjoying his mother’s, he makes it himself for family and friends for the holidays. Let us know what you think!

Equipment:
Mixing bowl & two casserole dishes

Ingredients
2 eggs
3 Tbs. flour
½ cup cream (you can substitute milk)
1 cup milk
½ tsp. salt
¼ tsp. white pepper
1 Tbs. sugar
1½ cups fresh-scraped corn or 8oz frozen corn
1 cup

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sharp cheddar cheese, grated
¼ cup finely chopped green chilies

Step One:
Preheat oven to 350 degrees

Step Two:
Beat the eggs and flour together to make a smooth paste, then beat in the cream, milk, salt,
pepper and sugar. Add

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the corn, cheese and chopped chilies and stir the mixture together
thoroughly.

Step Three:
Pour the mixture into a buttered medium sized casserole, and place the casserole
in a pan or larger casserole which is about ½ full of water.

Step Four:
Bake the pudding for 50 to 55 minutes in a preheated oven at 350 degrees.

Notes:
It should be slightly puffed and golden on top. Serve hot. Add your favorite hot sauce for an added kick.

Recipe by Chef Wyatt Dufresne of PlumpJack Cafe, located at PlumpJack Squaw Valley Inn. The recipe is derived from Wyatt’s mother, Betty Dufresne.

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