GREEN CORN PUDDING


*	8 ears fresh white corn or enough to yield 3 1/2 cups cut corn.
*	3 eggs
*	1 cup milk
*	1/2 cup  half-and-half
*	1 teaspoon salt
*	1/4 teaspoon white pepper
*	1/4 teaspoon freshly grated nutmeg
*	1 tablespoon finely chopped fresh basil or parsley
*	2 tablespoons   butter
*	1/4 cup finely chopped scallions

OPTIONAL: 1/4 cup finely chopped green bell pepper; 1 green cayenne pod, seeded and finely chopped

2 tablespoons cornmeal
Boiling water for the bain-marie

RECOMMENDED EQUIPMENT: A medium and large mixing bowl, 8-inch  cast-iron skillet or enameled cast-iron sauté pan, glass or ceramic soufflé dish, and one shallow baking pan large enough to hold the soufflé dish as for a bain-marie.

Shuck and silk the corn, removing any damaged potions. Wash in cold water and drain. With a sharp knife cut down the center of each row of kernels, holding the knife parallel to the cob. Turn the blade horizontally and shave the kernels into a large mixing bowl. In a separate bowl, beat the 3 eggs, adding the milk and a half-and-half slowly. Beat in the salt, pepper, nutmeg, and basil or parsley, and add the mixture to corn kernels.

Melt 1 tablespoon of the butter in the skillet or sauté pan. Add the scallions and sauté very gently, taking care only to wilt them. If you decide to use the bell pepper, add it to the pan with the scallions. The cayenne, if used, should be added at the very end of the sauté. Add the sautéed vegetables to the corn and eggs, stirring to mix thoroughly.

Preheat the oven to 325 degrees F 

Prepare the souffle dish by coating the inside with the remaining butter. Dust the interior with the cornmeal. Pour the corn mixture into the dish and cover it with aluminum foil. Set the dish in the larger pan and add about 1 inch  of boiling water. Place in the middle of the preheated oven and bake for 1 1/2 hours, or until gently set. Add boiling water to the pan as necessary to maintain level around the souffle dish. Water should bubble ever so slightly, but not boil. Serve from the dish or invert, turn out onto platter, and cut wedges.