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; 56 cup ovenproof serving dish

9 ingredients

10 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
56 cup ovenproof serving dish

Directions

1

Preheat the oven to 325F (160C) and lightly butter a 56 cup ovenproof serving dish.
2

Puree 1 1/2 cups of the corn in a blender.
3

Add 1 3/4 cups of the cheese, the eggs, flour, melted butter, sugar, salt, and cayenne.
4

Process until blended.
5

Pour the corn mixture into the dish.
6

Sprinkle with the remaining corn, and stir gently.
7

Smooth the surface.
8

Sprinkle the remaining cheese on top.
9

Bake for 45 minutes, until set and golden.
10

Cool for 5 minutes, then serve hot from the dish.