Title: Southwestern Corn and Cheese Pudding
Categories: Cheese
Yield: 6 Servings
| 6 | | Ears of corn or 10 1/2-oz fr |
| 6 | | Egg yolks |
| 3 | | Eggs |
| 1 1/2 | c | Half and half |
| 1 | c | Grated Monterey Jack or Ched |
| 1 | cn | (4 oz) chopped green mild ch |
| 1/2 | ts | Salt |
| 1/4 | ts | Pepper |
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.