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Prep Time: 15 Minutes Cook Time: 1 Minutes |
Ready In: 16 Minutes Servings: 8 |
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From Big Sky Cooking by Meredith Brokaw. You can sub 2 10-oz packages frozen corn, thawed, for the fresh. Ingredients:
4 cups fresh corn kernels (about 8 ears) |
3/4 cup butter, melted |
3 large eggs, seperated |
1 1/2 cups sour cream |
1 1/2 cups grated jack cheese |
3/4 cup yellow cornmeal |
4 ounces green chilies, drain and cut into 1/2 inch wide strips |
2 garlic cloves, chopped |
salt and fresh ground black pepper |
Directions:
1. Preheat oven to 375°F Butter a 3 quart souffle or baking dish.
2. In the bowl of a food processor, combine 2 c corn and the melted butter. Pulse on and off until well mixed. Transfer to a large bowl and add egg yolks and sour cream; combine well. Fold in remaining 2 cups corn.
3. In a medium bowl, combine the cheese, cormeal, chiles, and garlic and season to taste with salt and pepper. Stir the cheese mixture into the corn mixture until blended.
4. In another medium bowl, beat egg whites with an electri mixer on high until stiff peaks form. fold egg whites into the corn puding. Spoon into the prepared dish and bake for 1 hour, or until golden brown.
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