DYNASTY CORN PUDDING

DYNASTY CORN PUDDING
This came from Linda Evans in the Parade Magazine.  We all really liked it.

Here is what she has to say about it: Food has never let me down. In the early ’80s, we shot a scene for Dynasty where Joan [Collins] and I had to fight in a lily pond. During lunch, I was bundled up and shivering like a drowned rat, so I asked my assistant to get me something to eat. She came back with this warm plate of corn pudding. I was in heaven!"

UPDATE: Abagail even likes this.  We had for dinner with salad and bacon.  Yum!

• 4 ounces unsalted butter, melted plus addl for greasing
• 3 cups fresh corn kernels, ears (4-5, I will use frozen - thaw first if using frozen)
• 2 eggs
• 1 cup sour cream
• 9 ounces monterey jack cheese or 9 ounces monterey jack pepper cheese, cut into 1/2 inch cubes
• 1/2 cup cornmeal
• 1 (4 ounce) can whole green chilies, drained, patty dry and cut into 1/2 inch
• 1/2 teaspoon salt
• 1/2 cup grated parmesan cheese

Directions:

1. 1
   Preheat oven to 350°F Generously butter a 2 quart rectangular casserole dish.
2. 2
   In a blender or food processor, puree 1 cup corn kernels with melted butter and eggs.
3. 3
   In a large bowl, combine all remaining ingredients, except parmesan cheese.
4. 4
   Add pureed corn and mix well. Pour into casserole dish, sprinkle with parmesan and baked for 30 minutes, or until puffed and golden.

Cook’s note: If the top isn’t browned but the pudding looks set, place it under a preheated broiler for a couple of minutes, until golden spots appear. Keep an eye on it so it doesn’t burn.

Linda's Tips:

• To add more bite, sprinkle in some hot sauce, like Frank’s RedHot.
• For an even cheesier taste, mix in some cheddar.
• Pair the pudding with a spinach salad and roasted chicken for dinner.
• Feeling weighed down? Try taking a daily one-hour walk like I do.