Cheese And Corn Pudding

Name: Cheese And Corn Pudding
Ingredients: 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

8 ingredients

1 steps

Ingredients

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

Directions

1

{"0":"The assembled dish can be refrigerated for several hours for last-minute cooking; top with the cheese just before baking.","2":"1. Preheat the oven to 325\u00b0F (160\u00b0C) and lightly butter a 5-6 cup ovenproof serving dish. Puree 11\/2 cups of the corn in a blender. Add 13\/4 cups of the cheese, the eggs, flour, melted butter, sugar, salt, and cayenne. Process until blended.","4":"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.","6":"3. Bake for 45 minutes, until set and golden. Cool for 5 minutes, then serve hot from the dish."}