A real classic from Grandma Irene, and one of her best "head" recipes, this corn pudding has always pleased the heartiest of appetites. Grandma Irene called them her "head" recipes because she had made the dish so many times they were in her head and she never had to check the recipe for ingredients or quantities! I added the green onions and roasted red peppers. (As seen on BBQ with Bobby Flay)

Ingredients
Yield: 8 servings
4 sprigs	Green Onions, chopped with tops
2 Tbsp	Unsalted Butter
14oz (1 can)	White Cream Corn
14oz (1 can)	Yellow Cream Corn
1 sleeve	Unsalted crackers, crushed
2	eggs, lightly beaten
1/4 cup	Milk
3 Tbsp	All-Purpose Flour
1/2 tsp	Baking Powder
5 oz	Roasted Red Peppers, chopped
1/4 cup	Flat Leaf Parsley, chopped
	Salt and Pepper, to taste
	ground Paprika (for garnish)

Pre-heat oven to 350 F.

Heat a medium skillet over a medium/high flame and melt the butter.

Add the onions and sweat until limp but not browned.

In a large bowl combine the corn, broken-up crackers, eggs, milk, flour, baking powder, red peppers, parsley and cooked onions and stir well to combine.

Season mixture with salt and pepper and scrape into a prepared 9" x 13" glass or ceramic casserole that has been sprayed with no-stick.

Garnish with paprika, to taste.

Cover with foil and bake in a pre-heated 350 F oven for 25 minutes, then remove the foil and continue to bake for 30 minutes more.

The soufflé is ready when the top is golden brown and springs back to the light touch.

Cool for 5 to 10 minutes and serve immediately, or reheat in a slow, 250 F for 10 to 15 minutes.

Chef's Notes: This is probably one of the most versatile recipes in my collection. I have added all kinds of flavorings, and variations such as: diced green chiles, cilantro, chopped bell peppers, pearl onions, and also a can of salmon! That rendered a fabulous dish reminiscent of my Mom's Salmon Loaf, which could be baked into a loaf pan!