Williams-Sonoma Corn Pudding - cooking recipe

Ingredients

3 eggs
2 cups fresh corn kernels or 2 cups canned corn, drained
2 tablespoons chopped green onions, including the green tops
1/2 cup diced red bell pepper
5 tablespoons all-purpose flour
1/4 teaspoon salt (approx.)
1/2 teaspoon paprika (sweet or mild)
1/4 teaspoon cayenne pepper
1/4 cup unsalted butter, melted
1 cup half-and-half

Preparation

Note: In order to bake the pudding you will need a 1-1/2 quart souffle dish and a baking pan large enough for the dish to set in, because you will be putting water in the pan.
Preheat the oven to 350\u00b0. Butter the souffle dish and set aside.
In a large bowl beat the eggs until light and frothy. Stir in the corn, green onion and bell pepper.
In a large bowl stir together the flour, salt, paprika and cayenne. Add to the corn mixture, stirring to blend. Stir in the melted butter and the half-and-half and mix well.
Pour mixture into the prepared souffle dish and place in the pan. Pour hot water into the pan to reach about 1/4 of the way up the sides of the souffle dish.
Place in the oven and bake until the top is golden and a knife inserted in the center comes out clean (about 40 minutes). Let rest for 5 minutes before serving.