"Dyanasty" Corn Pudding
Serves: 6
Serves: 6
Ingredients
4 ounces (1 stick) unsalted butter, melted, plus additional for greasing
3 cups fresh corn kernels (from 4 to 5 ears)
2 eggs
1 cup sour cream
9 ounces Monterey Jack or Pepper Jack cheese, cut into 1/2-inch cubes
1/2 cup cornmeal
1 (4-ounce) can whole green chiles, seeded, patted dry, and cut into 1/2-inch pieces
1/2 teaspoon salt
1/2 cut grated Parmesan cheese (I prefer Parmigiano-Reggiano)
4 ounces (1 stick) unsalted butter, melted, plus additional for greasing
3 cups fresh corn kernels (from 4 to 5 ears)
2 eggs
1 cup sour cream
9 ounces Monterey Jack or Pepper Jack cheese, cut into 1/2-inch cubes
1/2 cup cornmeal
1 (4-ounce) can whole green chiles, seeded, patted dry, and cut into 1/2-inch pieces
1/2 teaspoon salt
1/2 cut grated Parmesan cheese (I prefer Parmigiano-Reggiano)
Directions
Preheat oven to 350 degrees F. Generously butter a 2-quart rectangular casserole dish.
Preheat oven to 350 degrees F. Generously butter a 2-quart rectangular casserole dish.
In a blender or food processor, puree 1 cup of the corn kernels with the melted butter and eggs.
In a large bowl, combine all the remaining ingredients except the Parmesan. Add the pureed corn and blend well. Pour into the prepared dish, sprinkle with Parmesan cheese, and bake 30 minutes, until puffed and golden. (If the top isn't browned but the puddling looks set, run it under a preheated broiler for a couple minutes until golden spots appear.)
Recipe courtesy of Linda Evans, "Recipes for Life: My Memories."
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