Corn Pudding

Directions

1. 1
   Preheat the oven to 350 degrees F.
2. 2
   Puree 4 cups of the corn in a food processor or with an immersion blender.
3. 3
   Transfer to a large bowl and stir in the remaining 2 cups corn and the sugar, salt, scallions, red peppers, flour and 2 cups of the Monterey Jack.
4. 4
   In a separate bowl, whisk together the eggs and cream until just combined; stir into the corn mixture.
5. 5
   Put the butter in a 10-by-12-inch baking dish and place in the oven until melted, about 10 minutes.
6. 6
   Pour the batter into the hot baking dish and sprinkle the top with the remaining 1 cup Monterey Jack.
7. 7
   Place the baking dish on the middle oven rack with a baking sheet on a lower rack to catch any drips.
8. 8
   Bake until the pudding is puffed and bubbling and the cheese is golden brown, 45 to 60 minutes.
9. 9
   Let cool for 30 minutes before serving.