DYNASTY CORN PUDDING

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Dynasty Corn Pudding image

This recipe came from Parade magazine and was submitted by Linda Evans. I haven't made it yet, but it won't be long.

Provided by Pebbles

Categories     Corn

Time 45m

Yield 12 , 12 serving(s)

Number Of Ingredients 9

4 ounces unsalted butter, melted plus addl for greasing
3 cups fresh corn kernels, ears (4-5, I will use frozen)
2 eggs
1 cup sour cream
9 ounces monterey jack cheese or 9 ounces monterey jack pepper cheese, cut into 1/2 inch cubes
1/2 cup cornmeal
1 (4 ounce) can whole green chilies, drained, patty dry and cut into 1/2 inch
1/2 teaspoon salt
1/2 cup grated parmesan cheese

Steps:

  • Preheat oven to 350°F Generously butter a 2 quart rectangular casserole dish.
  • In a blender or food processor, puree 1 cup corn kernels with melted butter and eggs.
  • In a large bowl, combine all remaining ingredients, except parmesan cheese.
  • Add pureed corn and mix well. Pour into casserole dish, sprinkle with parmesan and baked for 30 minutes, or until puffed and golden.
  • (note: you can broil for a couple of minutes at end to get golden spots on top).

*** Explore more Dynasty Corn Pudding Recipes »

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