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Individual Macque Choux Pudding

Maque choux is a traditional Cajun dish consisting of sauteed corn, onions, and peppers. We have turned the mixture into a rich and dense savory pudding.

  • Servings: 6

Source: Martha Stewart Living, December 2001


  • 3 tablespoons unsalted butter, melted, plus more for ramekins
  • 1/4 cup bread crumbs
  • 2 cups corn kernels (from 4 ears), or frozen
  • 1/2 cup finely chopped red onion
  • 1/2 cup finely chopped green bell pepper
  • 1 small tomato, seeded and finely chopped
  • 6 large eggs, lightly beaten
  • 1 cup grated cheddar or Monterey Jack cheese
  • 1/2 cup all-purpose flour
  • 1/2 cup yellow cornmeal
  • 1/4 cup sugar
  • 2 1/2 teaspoons coarse salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 teaspoon cayenne pepper
  • 1/2 cup heavy cream


  1. Preheat oven to 350 degrees. Butter six 8-ounce ramekins; dust with bread crumbs; set aside. In a bowl, combine corn, onion, pepper, tomato, eggs, and cheese. In a second bowl, mix flour, cornmeal, sugar, salt, pepper, and cayenne. Add to egg mixture; combine. Stir in cream and butter. Pour into ramekins. Place in a baking pan; add water halfway up ramekins. Bake until golden brown and a cake tester inserted in center comes out clean, 40 to 50 minutes. Cool slightly; serve in ramekins or unmold.

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