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Cheesy Corn Pudding




Source of Recipe


Earthbound Organics






Recipe Introduction


There are hundreds of versions of corn pudding, a summer-time staple in most parts of this country. This fool-proof recipe incorporates cheese - not a standard ingredient, but one that lends a savory richness to the casserole. Flecked with chives, the pudding makes a great side dish, but it is not for dieters! Experiment with other fresh herbs such as basil, tarragon, oregano or thyme to flavor this decadently creamy dish.





List of Ingredients



• 8 ears of corn, husks and silks removed
  
• 6 large eggs
  
• 3/4 cup whole milk
  
• 3/4 cup heavy (whipping) cream
  
• 1 tablespoon sugar
  
• 1 teaspoon salt
  
• Several grating fresh nutmeg
  
• 1/4 teaspoon cayenne pepper
  
• 2 cups shredded sharp or extra sharp cheddar cheese
  
• 1/4 cup snipped chives
  






Instructions



1. Position a rack in the middle of the oven and preheat to 350 F. Butter a 9 x 13-inch baking pan and set aside.
   
2. Cut the kernels off 4 ears of corn with a sharp knife and place in a bowl. Using the coarse side of a box grater, grate the remaining 4 ears of corn. Place the grated corn in a food processor and pulse to form a rough puree.
   
3. Bring a large bot of water to a boil.
   
4. Place the eggs, milk and cream in a large bowl and whisk to blend. Add the sugar, salt, nutmeg and cayenne and whisk to combine. Stir in the corn kernels, the corn puree, cheese and chives.
   
5. Transfer the mixture to the prepared pan. Place the baking dish in a roasting pan and carefully pour boiling water into the roasting pan so that the level of water comes halfway up the sides of the baking dish. Transfer the roasting pan to the oven and bake until the pudding is puffed, set and golden, 40 to 50 minutes. Remove the baking dish from the water bath and set on a wire rack to cool for 5 minutes before serving.
   
   






Final Comments


Serves 8 to 10