• 2 large eggs
• 1 cup Basic Cooked Amaranth
• 1 small hot green pepper, seeded, deveined and minced
• 1 tablespoon sugar
• ½ teaspoon salt
• 1/8 teaspoon pepper
• ¼ teaspoon ground mace
• 1 cup heavy or whipping cream
• 2 tablespoons unsalted butter, melted
• 2 cups fresh corn kernels

Preheat the oven to 350°. Butter a shallow 1-to 1½-quart baking dish.

Lightly beat the eggs in a large bowl. Whisk in all the remaining ingredients.

Pour the mixture into the prepared baking dish. Place the dish in a large pan, and pour in hot water to reach about halfway up the dish. Bake until firm, about 1 hour. Cool slightly before serving. Serves 6 to 8.