Southwestern corn and cheese pudding
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | Ears of corn or 10 1/2-oz fr | |
| 6 | Egg yolks | |
| 3 | Eggs | |
| 1½ | cup | Half and half |
| 1 | cup | Grated Monterey Jack or Ched |
| 1 | can | (4 oz) chopped green mild ch |
| ½ | teaspoon | Salt |
| ¼ | teaspoon | Pepper |
Directions
HEAT THE OVEN TO 375F. Heavily butter a mold or souffle dish, and set aside. Cook the corn, and, if using fresh corn, cut it from the cobs.
Chop the corn in a food processor fitted with the steel blade or in a blender until it's pureed. Corn should still retain texture. Set aside. Whisk the egg yolks, eggs and cream together, and then whisk in the remaining ingredients. Scrape the mixture into the prepared pan. Place the mold in a baking pan, and place in the oven. Pour boiling water into the baking pan so it is half way up the sides of the mold. Bake for 20 to 30 minutes, or until a knife inserted in the center comes out clean. Serve immediately. Serves 8.