In the Kitchen w/Kal: Dynasty Corn Pudding

 

Dynasty Corn Pudding

Preheat oven to 350 degrees                     

1 stick Unsalted Butter, melted

3 cups fresh corn or frozen corn that is thawed & drained

2 Eggs

1 cup Sour Cream

9 oz. Monterey Jack or Pepper Jack Cheese, cut into cubes

½ cup Cornmeal

1 4oz. can Chopped Green Chiles, well drained

½ teaspoon Salt

½ cup Grated Parmesan or Parmigiano-Reggiano cheese

With a blender or hand held blender, puree 1 cup of the corn along with the melted butter & eggs.

In a large bowl, combine all the other ingredients except the Parmesan Cheese. Add the pureed corn mixture and mix well with a spoon.

Pour into a lightly greased 2 quart casserole dish or 9/13 cake pan; sprinkle with the grated cheese and bake for 30 minutes or until it is puffed and golden. Cut into squares to serve.

This is a very good corn dish and you can adjust the heat (spice/heat) of it by the cubed cheese & the chilies you choose to use.