Dynasty Corn Pudding

Name: Dynasty Corn Pudding
Ingredients: 4 ounces unsalted butter, melted plus addl for greasing; 3 cups fresh corn kernels, ears (4-5, I will use frozen); 2 eggs; 1 cup sour cream; 9 ounces monterey jack cheese or 9 ounces monterey jack pepper cheese, cut into 1/2 inch cubes; 1/2 cup cornmeal; 1 (4 ounce) can whole green chilies, drained, patty dry and cut into 1/2 inch; 1/2 teaspoon salt; 1/2 cup grated parmesan cheese

9 ingredients

5 steps

Ingredients

4 ounces unsalted butter, melted plus addl for greasing
3 cups fresh corn kernels, ears (4-5, I will use frozen)
2 eggs
1 cup sour cream
9 ounces monterey jack cheese or 9 ounces monterey jack pepper cheese, cut into 1/2 inch cubes
1/2 cup cornmeal
1 (4 ounce) can whole green chilies, drained, patty dry and cut into 1/2 inch
1/2 teaspoon salt
1/2 cup grated parmesan cheese

Directions

1

Preheat oven to 350°F Generously butter a 2 quart rectangular casserole dish.
2

In a blender or food processor, puree 1 cup corn kernels with melted butter and eggs.
3

In a large bowl, combine all remaining ingredients, except parmesan cheese.
4

Add pureed corn and mix well. Pour into casserole dish, sprinkle with parmesan and baked for 30 minutes, or until puffed and golden.
5

(note: you can broil for a couple of minutes at end to get golden spots on top).