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Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 8 |
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Bursting with flavor this pudding will be a hit on your table. Creamy in the middle and crunchy on top. Delicious with all kinds of meat dishes. Your guests will be so happy. Ingredients:
2-10 ounce packages frozen corn, slightly defrosted |
1-1/2 sticks unsalted butter, melted |
3 large eggs |
1-1/2 cups sour cream |
1/4 cup yellow corn meal |
1-1/2 cups monterey jack cheese, grated |
1-4 ounce whole green chilies, drained and cut into 1/2 inch sgrips |
2 cloves garlic, minced |
salt and freshly ground black pepper |
Directions:
1. In food processor, puree 1 package of partially thawed corn, with all the butter EXCEPT 1 tablespoon
2. Pour into large bowl, fold in other package of corn
3. Add the unbeaten eggs, sour cream, combine well
4. In another bowl, combine the cornmeal, grated cheese, chilies and garlic
5. Season with salt and pepper
6. Combine the cornmeal mixture with the corn mixture
7. Mix well
8. With the remaining 1 tablespoon of butter, grease a 2 or 3 quart casserole
9. Pour in the corn mixture
10. Bake for about 1 hour until lightly brown and puffy
11. Serve immediately
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