OLD FASHIONED SOUTHERN CORN PUDDING – GLUTEN FREE

This is a recipe I cut out of the L.A. Times Thursday food section years ago.  Corn season is over but you can always use canned corn as a substitute.  To turn it into a one dish casserole, add ham or chicken, but it’s also great without the meat and it’s gluten free!  I often make this when I have people for brunch, and I have substituted crumbled bacon for the ham.

OLD FASHIONED SOUTHERN CORN PUDDING

5 or 6 ears of corn

3 tablespoons butter

1 medium green pepper, thinly sliced

1/2 cup thinly sliced onion

4 eggs

2 cups milk

1 tablespoon sugar

1-1/2 teaspoons salt

1/8 teaspoon pepper

2 cups slivered cooked ham or diced chicken, optional

Cut kernels from cobs to yield about 3-1/3 cups corn.  In a large skillet melt butter.  Add corn, green pepper and onion.  Cook and stir for 3 minutes.  Remove from heat and set aside.  In a large bowl lightly beat eggs.  Stir in milk, sugar, salt and pepper.  Stir in corn mixture and ham or chicken, if desired.  Pour into a greased 1-1/2 quart casserole dish.  Place casserole in a large shallow pan.  Pour in hot water to come half way up the sides of the casserole.  Bake at 325 degrees about 40 to 50 minutes or until a knife inserted in center comes out clean.  Serve immediately.  Makes 6 servings.

ENJOY!