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Corn and Okra Pudding

Adapted from "The Lee Bros. Southern Cookbook" by Matt Lee and Ted Lee (W.W. Norton & Co., 2006) https://rosemaryandthegoat.com/2012/01/16/corn-and-okra-pudding/ 

RH Changes – swap out the okra for red bell peppers or extra corn or mixture of the two…

Ingredients

  • 2 1/2 tablespoons unsalted butter
  • 3/4 pound fresh okra sliced into 1/2-inch-thick rounds (about 2 cups) (can swap out with bell pepper and corn…)
  • 1 1/2 cups half-and-half or cream
  • 1 teaspoon kosher salt
  • 1 teaspoon granulated sugar
  • 2 large eggs
  • 1 1/2 cups fresh corn kernels about 4 ears or frozen corn

Instructions

  1. Preheat the oven to 350 degrees. Grease a 1-quart baking dish with 1/2 tablespoon butter.

  2. Scatter okra in a single layer in a dry 12-inch skillet or large sauté pan. Cook over medium-high heat, moving the pieces around the pan frequently, until okra begins to brown around the edges, about 8 minutes. Remove from heat.
  3. Cut the remaining 2 tablespoons butter into pieces. In a small saucepan, heat butter, half-and-half, salt and sugar over medium heat until butter melts and half-and-half begins to simmer.
  4. In a large bowl, beat eggs with a whisk until they are lemon-yellow. Pour hot half-and-half mixture slowly into eggs in a thin stream, whisking constantly to prevent curdling.
  5. Spoon okra and corn evenly into the baking dish; pour milk-and-egg mixture over vegetables. Bake for 40 minutes or until a toothpick inserted in the center comes out clean.
  6. Cut the pudding into 6 equal servings with a spatula; serve immediately.