Corn Pudding

• 1 1/2 tablespoons butter
• 1 onion, chopped
• 1 green bell pepper, chopped
• 1 red bell pepper, chopped
• 1 1/4- pounds piece smoked ham, such as Black Forest, cut into 1/2-inch pieces
• 3/4 teaspoon salt
• 1/2 teaspoon fresh-ground black pepper
• 1 cup fresh (from about 2 ears) or frozen corn kernels
• 1 1/2 cups half-and-half
• 6 eggs
• 1 1/2 teaspoons sugar
• 1/8 teaspoon cayenne
• 1/4 pound Monterey jack, grated (about 1 cup)

1. Heat the oven to 350u0b0. Butter an 8-by-12-inch baking dish or another shallow baking dish of about the same size. In a medium nonstick frying pan, melt the butter over moderately low heat. Add the onion and cook, stirring occasionally, until translucent, about 5 minutes. Add the bell peppers and cook, stirring occasionally, until the peppers are tender, about 5 minutes more. Stir in the ham, salt, and black pepper and cook, stirring, for 1 minute. Set aside to cool.
2. Meanwhile, combine the corn and half-and-half in a blender or food processor and puree until smooth. Add the eggs, sugar, and cayenne. Blend thoroughly.
3. Spoon the bell-pepper mixture into the prepared baking dish and then sprinkle the Monterey jack over the top. Pour the egg mixture over all. Bake until a toothpick inserted in the center of the pudding comes out clean, about 40 minutes.
4. Variations:: Omit the ham for a meatless version, or replace it with crumbled cooked chorizo for a spicier pudding.
5. Wine Recommendation: Look for a gentle and fruity merlot from Chile. These wines have the wonderful soft texture and ripe-berry flavors one expects from merlot, along with somewhat earthy undertones that will marry nicely with the corn.

butter, onion, green bell pepper, red bell pepper, ham, salt, freshground black pepper, corn, eggs, sugar, cayenne, monterey jack

Taken from www.myrecipes.com/recipe/corn-pudding (may not work)