Atlanta'S Hometown Corn Pudding - cooking recipe

Ingredients

2 cups fresh corn kernels
2 cups milk, heated to a boiling point
1 teaspoon butter
3 eggs, beaten
2 tablespoons green chili peppers, chopped
1 red pepper, chopped
1 small onion, chopped and cooked
salt, to taste
black pepper, to taste

Preparation

preheat oven to 325*F.
place corn in food processor with steel blade attachment. pulse several times to chop corn kernels. transfer contents to saucepan.
add 1 cup of hot milk and butter, season and cook 12 minutes over low heat.
pour beaten eggs into bowl and add remaining ingredients. correct seasoning if needed.
pour pudding into 4-cup souffle mold. place mold in roasting pan and pour in enough hot water to measure 1inch deep.
cook 60 to 70 minutes in oven.