re: Corn Pudding

This is a very simple corn souffle, but quite good, especially in summer when the corn is fresh. It contains no Jiffy, though.

Corn Souffle

INGREDIENTS:
2 cups fresh corn kernels
2 eggs
2 tablespoons melted butter
2 cups milk, scalded
4 tablespoons finely chopped onion, optional
4 tablespoons finely chopped green or red bell pepper, optional
1 teaspoon salt
1/8 teaspoon pepper
PREPARATION:
Beat eggs; whisk in milk and melted butter. Add corn, green bell pepper, onion, and seasonings. Pour into a greased 1 1/2 quart baking dish. Set dish in a pan of hot water and bake for about 1 hour, until corn pudding is set. A knife should come out clean when inserted in center. Corn pudding recipe serves 6.