Corn Pudding
- Level: Easy
- Yield: 9 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 9 servings
- Calories
- 558
- Total Fat
- 37
- Saturated Fat
- 21
- Carbohydrates
- 37
- Dietary Fiber
- 4
- Sugar
- 12
- Protein
- 21
- Cholesterol
- 261
- Sodium
- 635
- Total: 1 hr 40 min (includes cooling time)
- Active: 30 min
Ingredients
36 ounces frozen corn kernels, thawed and drained, room temperature (6 cups)
1/4 cup granulated sugar
1 1/2 teaspoons coarse salt
6 scallions, thinly sliced
2 small or 1 large red bell peppers, diced
1/4 cup all-purpose flour
9 ounces grated Monterey Jack (3 cups)
8 large eggs, room temperature
1 cup heavy cream
6 tablespoons unsalted butter
Directions
Special equipment:
12x 10 baking dish- Preheat the oven to 350 degrees F.
- Puree 4 cups of the corn in a food processor or with an immersion blender. 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. In a separate bowl, whisk together the eggs and cream until just combined; stir into the corn mixture.
- Put the butter in a 10-by-12-inch baking dish and place in the oven until melted, about 10 minutes. Pour the batter into the hot baking dish and sprinkle the top with the remaining 1 cup Monterey Jack. Place the baking dish on the middle oven rack with a baking sheet on a lower rack to catch any drips.
- Bake until the pudding is puffed and bubbling and the cheese is golden brown, 45 to 60 minutes. Let cool for 30 minutes before serving.
Cook’s Note
use fresh corn when in season