Recipe courtesy of Curtis Aikens
Corn Pudding
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 500
- Total Fat
- 31
- Saturated Fat
- 18
- Carbohydrates
- 39
- Dietary Fiber
- 3
- Sugar
- 9
- Protein
- 16
- Cholesterol
- 196
- Sodium
- 412
- Total: 1 hr 15 min
- Prep: 15 min
- Cook: 1 hr
Ingredients
2 cups fresh corn kernels (about 4 ears)
4 eggs, beaten
1/2 cup grated Monterey Jack cheese
1/2 cup grated Cheddar cheese
1/3 cup all-purpose flour
3 teaspoons sugar
1/2 teaspoon salt
1/2 teaspoon ground chipotle pepper
1 cup milk
1 cup heavy cream
2 tablespoons melted butter
Garnish: chopped chives
Directions
- Preheat oven to 350 degrees F. In a large bowl combine corn, eggs, grated cheeses. In another bowl mix together flour, sugar, salt, chipotle pepper and add to egg mixture. Stir in milk, heavy cream and melted butter. Pour into a lightly oiled gratin dish. Place dish in a larger pan and add water to halfway up the sides of dish. Place in oven and bake for 1 hour or until a tester inserted in the center comes out clean. Garnish with chives.