Dynasty Corn Pudding
(from Tinsley’s recipe box)
Linda Evans demonstrated this recipe on the Nate Berkus Show.
Source: Linda Evans (from RecipeThing user SallyV) (from RecipeThing user jdndell)
Prep time: 20 minutes
Cook time: 30 minutes
Serves 8 people
Categories: Side Dish
Ingredients
- 1 stick unsalted butter, melted
- 3 C. corn (See note)
- 2 eggs
- 1 C. sour cream
- 9 oz Monterey Jack, 1/2-inch cubes
- 1/2 C. cornmeal
- 1 (4-oz) can diced green chiles
- 1/2 t. salt
- 1/2 C. grated Parmigiano-Reggiano
Directions
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Preheat oven to 350°F. Generously butter a 2-quart rectangular casserole dish.
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In a blender or food processor, puree 1 cup corn kernels with melted butter and eggs.
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In a large bowl, combine all remaining ingredients except Parmesan. Add pureed corn and mix well. Pour into casserole dish, sprinkle with Parmesan, and bake for 30 minutes, or until puffed and golden.
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Note: You can use frozen corn, thawed, or fresh corn, 4-5 ears.
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Linda’s Tips: To add more bite, sprinkle in some hot sauce. For an even cheesier taste, mix in some cheddar