Linda Evans Dynasty Corn Pudding

Serves: 12
Yield: 12


4 ounces unsalted butter, melted plus additional for greasing
3 cups fresh corn kernels, ears (4-5, you can use 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


Preheat oven to 350°F Generously butter a 2 quart rectangular casserole dish.

In a blender or food processor, puree 1 cup corn kernels with melted butter and eggs.

In a large bowl, combine all remaining ingredients, except parmesan cheese.

Add pureed corn and mix well. Pour into casserole dish, sprinkle with parmesan and baked for 30 minutes, or until puffed and golden.
(note: you can broil for a couple of minutes at end to get golden spots on top).

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