Corn Pudding with Okra Though corn and okra peak in late summer, both are available virtually year-round. This would make a nice side dish for a Southern-style Thanksgiving. Makes 6 servings.
	Ingredients: 1/2 pound okra Kosher salt and freshly ground black pepper to taste 1 egg 2 tablespoons butter 1 small onion, chopped 2 tablespoons all-purpose flour 2 cups milk, warmed 3 cups corn kernels Healthy pinch cayenne pepper Butter-flavored cooking spray 1/2 teaspoon sweet paprika
	Instructions: 1. Trim stems from the okra and steam about 5 to 7 minutes (depending on size) until barely tender but still quite firm. 2. Cut into 1/2 -inch slices. 3. Season with salt and pepper, and set aside. 4. Preheat oven to 350°F. 5. Put the butter in a large saucepan over medium heat. 6. Add onion and cook about 5 minutes until onion softens. 7. Add flour, stir, and cook a few minutes. 8. Add milk and bring to a boil. 9. Reduce heat and simmer 5 minutes, stirring a few times. 10. Remove from heat and add okra, corn, egg, salt and pepper, and cayenne pepper. 11. Spray a 2-quart casserole or souffle dish with butter-flavored cooking spray. 12. Pour in corn and okra mixture and dust with paprika. 13. Bake about 40 minutes or until pudding just begins to bull away from the sides of the pan.

Home Broadcasts Produce Tips Health & Nutrition Magazine Recipes About Tony