Corn Pudding

Ingredients

• 1.5 tablespoons butter 
• 0.1 teaspoon cayenne 
• 6  eggs 
• 1 cup corn kernels fresh frozen (from 2 ears)
• 1  bell pepper green chopped
• 0.5 teaspoon fresh-ground pepper black
• 1.5 cups half-and-half 
• 1.3 pounds ham smoked black such as forest, cut into 1/2-inch pieces
• 1 cup monterey jack grated
• 1  onion chopped
• 1  bell pepper red chopped
• 0.8 teaspoon salt 
• 1.5 teaspoons sugar 

Equipment

• food processor
• oven
• blender
• baking pan
• toothpicks

Directions

1. Heat the oven to 35
2. Butter an 8-by-12-inch baking dish or another shallow baking dish of about the same size. In a medium nonstick frying pan, melt the butter over moderately low heat.
3. Add the onion and cook, stirring occasionally, until translucent, about 5 minutes.
4. Add the bell peppers and cook, stirring occasionally, until the peppers are tender, about 5 minutes more. Stir in the ham, salt, and black pepper and cook, stirring, for 1 minute. Set aside to cool.
5. Meanwhile, combine the corn and half-and-half in a blender or food processor and puree until smooth.
6. Add the eggs, sugar, and cayenne. Blend thoroughly.
7. Spoon the bell-pepper mixture into the prepared baking dish and then sprinkle the Monterey jack over the top.
8. Pour the egg mixture over all.
9. Bake until a toothpick inserted in the center of the pudding comes out clean, about 40 minutes.
10. Variations:: Omit the ham for a meatless version, or replace it with crumbled cooked chorizo for a spicier pudding.
11. Wine Recommendation: Look for a gentle and fruity merlot from Chile. These wines have the wonderful soft texture and ripe-berry flavors one expects from merlot, along with somewhat earthy undertones that will marry nicely with the corn.