Corn and Cheese Pudding

Name: Corn and Cheese Pudding
Yield: Makes 6 Servings
Ingredients: 1 teaspoon unsalted butter; 3 tablespoons cornstarch; 2 cups fresh corn kernels with pulp (cut from 5 or 6 ears); freshly ground black pepper, to taste; Pinch each of freshly grated nutmeg and cayenne; ½ cup chicken broth; 1 teaspoon salt; 1 teaspoon sugar; ½ cup thinly sliced scallions (green and white portions); 3 large eggs; 1 cup milk; ½ cup each ¼-inch dice Monterey Jack and sharp Cheddar cheese, plus; ¼ cup shredded Cheddar

Preparation info

Makes
6
Servings

Appears in

Get in There and Cook

By Richard Sax

Published 1997

About

Ingredients

2 cups fresh corn kernels with pulp (cut from 5 or 6 ears)
3 tablespoons

Side dish
Gluten-free

Method

Preheat the oven to 375°F Bring a kettle of water to a boil and set aside. Thoroughly butter an 8-inch square baking pan or 9-inch round pie or cake pan. Puree 1¼ cups of the corn kernels with the cornstarch in a food processor or blender; set aside.
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