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!
Mixing bowl & two casserole dishes
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 sharp cheddar cheese, grated
¼ cup finely chopped green chilies
Preheat oven to 350 degrees
Beat the eggs and flour together to make a smooth paste, then beat in the cream, milk, salt,
pepper and sugar. Add
the corn, cheese and chopped chilies and stir the mixture together
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.
Bake the pudding for 50 to 55 minutes in a preheated oven at 350 degrees.
It should be slightly puffed and golden on top. Serve hot. Add your favorite hot sauce for an added kick.