Argentine Corn Pudding

Name: Argentine Corn Pudding
Ingredients: 4 Tbls of butter divided; 2 1lb bags of frozen corn, thawed; 1 Cup whole milk; 2 cups finely chopped onions; 6 green onions chopped; 1 Tbls chopped Serrano chilies; 4 Large eggs; 1 Tbls all purpose flour; 3/4 tsp salt; 1/2 tsp black pepper; 1 1/2 cups grated parmesan cheese divided

11 ingredients

1 steps

Ingredients

4 Tbls of butter divided
2 1lb bags of frozen corn, thawed
1 Cup whole milk
2 cups finely chopped onions
6 green onions chopped
1 Tbls chopped Serrano chilies
4 Large eggs
1 Tbls all purpose flour
3/4 tsp salt
1/2 tsp black pepper
1 1/2 cups grated parmesan cheese divided

Directions

1

{"0":"Preheat oven to 350 butter 11x7 inch glass baking dish. Melt 2 Tbls of butter in a large skillet over medium high heat. Add corn, saute for 5 minutes and add milk. Reduce to medium, cover and simmer until corn is tender about 5 minutes. Transfer to a blender and blend to a course puree.","2":"Melt 2 Tbls of butter in the same skillet over medium high heat, add onions and chilies. Saute until onions are tender, about 4 minutes. Remove from heat, stir in corn puree and cool for 15 minutes.","4":"Beat eggs flour salt and pepper in a bowl and mix in 1 cup of cheese. Stir egg mixture into corn mixture. Transfer to dish and sprinkle with remaining 1\/2 cup of cheese. Bake until golden. About 40 minutes."}