CHEESE AND CORN PUDDING

CHEESE AND CORN PUDDING image

Yield 4-6 servings

Number Of Ingredients 8

5 ears of fresh corn, kernels cut from cob, or 2 cups frozen Corn kernels, thawed
2 cups shredded sharp Cheddar or Monterey Jack
2 large eggs
1/4 cup all-purpose flour
2 tbsp butter, melted, plus more for the dish
2 tbsp sugar
1/4 tsp salt
Pinch of cayenne pepper

Steps:

The assembled dish can be refrigerated for several hours for last-minute cooking; top with the cheese just before baking. 1. Preheat the oven to 325°F (160°C) and lightly butter a 5-6 cup ovenproof serving dish. Purèe 1½ cups of the corn in a blender. Add 1¾ cups of the cheese, the eggs, flour, melted butter, sugar, salt, and cayenne. Process until blended. 2. Pour the corn mixture into the dish. Sprinkle with the remaining corn, and stir gently. Smooth the surface. Sprinkle the remaining cheese on top. 3. Bake for 45 minutes, until set and golden. Cool for 5 minutes, then serve hot from the dish.