Corn Pudding

Dynasty Corn Pudding

ingredients:

4 oz (1 stick) unsalted butter, melted, plus additional for greasing
3 cups fresh corn kernels (from 4 to 5 ears), divided (or frozen, if fresh is not available)
2 eggs
1 cup sour cream
9 oz Monterey Jack (or pepper Jack cheese), cut into ½-inch cubes
½ cup cornmeal
1 (4-oz) can whole green chiles, drained, patted dry, and cut into ½-inch pieces
½ tsp salt
½ cup grated Parmesan cheese (I prefer Parmigiano-Reggiano)

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At a glance:

Servings: 12

Active Time: 10 min
Total Time: 40 min

K

butter corn eggs sour cream monterey jack cornmeal green chiles salt parme

directions:

1. Preheat oven to 350°F. Generously butter a 2-quart rectangular casserole dish.

2. In a blender or food processor, puree 1 cup corn kernels with melted butter and eggs.

3. In a large bowl, combine all remaining ingredients except Parmesan. Add pureed corn and mix well. Pour into casserole dish, sprinkle with Parmesan, and bake for 30 minutes, or until puffed and golden.

Cook’s note: If the top isn’t browned but the pudding looks set, place it under a preheated broiler for a couple of minutes, until golden spots appear. Keep an eye on it so it doesn’t burn.

Mether's Note:  To save time and energy, I combined the cheese and sour cream with the pureed corn, melted butter and eggs in the food processor.  Judging by the way everyone ate it up, didn't make a significant difference!

Linda's Tips:

·  To add more bite, sprinkle in some hot sauce, like Frank’s RedHot.

·  For an even cheesier taste, mix in some cheddar.

·  Pair the pudding with a spinach salad and roasted chicken for dinner.

KITCHEN COUNTER:

Serves: 12 | Per Serving: 270 calories, 13g carbs, 9g protein, 20g fat, 85mg cholesterol, 510mg sodium, 1g fiber