LINDA EVANS' CORN PUDDING RECIPE | FAMILY SAVVY

Linda Evans' Corn Pudding Recipe | Family Savvy image

Provided by @MakeItYours

Number Of Ingredients 9

3 cups frozen corn kernels, thawed (I use Silver Queen white) divided into 2 cups and 1 cup
1/2 cup butter, melted
2 eggs
1 cup sour cream (I use reduced fat)
1 heaping cup Monterey Jack cheese
1/2 cup cornmeal
1/3 cup jalapenos, chopped (I used "tamed" jarred jalapeÃ±os)
1/2 tsp. salt
1/2 cup Parmesan cheese, shredded

Steps:

Preheat oven to 350 degrees. Generously butter a 2-qt. glass Pyrex baking dish. In a blender or food processor, puree 1 cup of the corn with the melted butter and the eggs. (Reserve the other 2 cups of corn.) In a large bowl, combine all the remaining ingredients except Parmesan. Add the pureed corn mixture â€" stir until well-incorporated. Pour into the prepared baking dish. Sprinkle with the Parmesan and bake for 30 minutes. For lightly brown top, place under a broiler for a couple of minutes, being careful not to let it burn. Remove from the oven, and let it cool for at least 20 minutes. Cut into squares and serve.