Try this Corn, Leek and Sweet Red Pepper Pudding recipe, or contribute your own.Suggest a better description
Coat a 9-by-13-inch ovenproof baking dish with cooking spray. Preheat oven to 350 degrees. Heat oil in large, heavy skillet over medium-high heat. Add leeks and saute until softened, about 2 minutes. Add red bell peppers and saute, stirring, 2 minutes. Add 2 cups corn and cook, stirring, 3 minutes. Add garlic and cook, stirring, 1 minute. Remove skillet from heat. Process remaining 2 cups corn, eggs, half-and-half, salt, black pepper, ground red pepper and nutmeg in food processor or blender until corn is finely chopped, about 20 seconds. Add pureed corn mixture to vegetables in skillet and mix well. Stir in 1 cup cheese and 3 tablespoons parsley. Transfer mixture to prepared dish. Sprinkle remaining 1/2 cup cheese evenly over top. Bake on middle rack until pudding bubbles around edges and knife inserted in center comes out clean, about 35 minutes. Remove pudding from oven. If top is not golden, turn on broiler and place pudding 5 to 6 inches from heat. Broil just until golden, only a few seconds. Watch carefully. Let pudding stand at room temperature 10 minutes before serving. (Pudding can be prepared ahead to this point. Let cool, cover and refrigerate. Reheat at 350 degrees until hot, 15 to 20 minutes.). To serve, sprinkle remaining 1/2 tablespoon parsley on top. Yield: 8 servings. By Betty Rosbottom. Recipe by: St. Louis Post-Dispatch 6/30/97 Posted to JEWISH-FOOD digest by Nancy Berry
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|Serving Size: 1 Serving (448g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 473 (75%)|
|Amt Per Serving||% DV|
|Total Fat 52.5g||70 %|
|Saturated Fat 26.9g||135 %|
|Monounsaturated Fat 17.5g|
|Polyunsanturated Fat 4g|
|Cholesterol 646.3mg||199 %|
|Sodium 306mg||11 %|
|Potassium 598.8mg||16 %|
|Total Carbohydrate 15.7g||5 %|
|Dietary Fiber 0.4g||1 %|
|Sugars, other 15.3g|
|Protein 25.3g||36 %|
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Calories per serving: 627
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