PUDDING OF CORN

PUDDING OF CORN

Makes 8 servings of YIELDS

INGREDIENTS

frying oil Unsalted butter, two tablespoons 1 cup of onion, chopped (about one small onion) 1 pound of sliced corn, either fresh or frozen, thawed, and split. Four big eggs 2 cups of evaporated, unreconstituted fat-free milk Yellow cornmeal, 1/4 cup 1/2 teaspoon freshly ground pepper and 1 teaspoon salt, if desired A few sprinkles of spicy sauce one quart of extremely hot water

INSTRUCTIONS
1. Spray cooking spray in a 2-quart soufflé dish; reserve. 2. In a Cuisinart® 10-inch skillet set to medium-high heat, melt the butter. the onion 5 minutes of stirring while cooking (until translucent). Reserve. 3. Fill the work bowl of a Cuisinart® Food Processor with 2 cups of corn. Corn should be coarsely chopped after four or five pulses. Once combined, add the eggs, evaporated milk, and onion.

In a 112-quart mixing basin, add the final 2 cups of corn and sprinkle with. 1.25 cups of cornmeal. Combine the chopped corn. Stir just until combined. To taste, season with salt, pepper, and spicy sauce. Place in the soufflé dish you just created. 5. Insert a small rack into the Cuisinart® Slow Cooker’s ceramic pot. To the pot, add boiling water. Set the filled soufflé dish on the rack. To activate the device, cover it and push the on/off button. Press Low and set the time to 312 hours. When the cooking time is up, the slow cooker will automatically switch to the Warm setting. The casserole will be golden and puffy.