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Corn Pudding · Side Dishes

Corn Pudding
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Also known as corn soufflé or corn casserole, this delicious dish is one of the first things to be eaten up at holiday dinners. Frozen, local Alsum corn brings home-spun flavor to this dish, though any frozen corn will work beautifully.
serves 4-6

Ingredients

3 cups frozen corn, thawed and drained

1/2 cup Gruyere or cheddar, shredded

1/2 cup half-and-half

3 large eggs

2 tablespoons poblano or jalapeno pepper to taste

1/2 teaspoon salt

1/2 teaspoon pepper

2 tablespoons fresh chives or green onion, chopped

1 tablespoon butter
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Directions

Preheat oven to 400 degrees.

Add corn, cheese, half-and-half, eggs, peppers, salt and pepper into a blender. Blend for about one minute, until smooth (but with some kernels to bite into).

Add chives and mix into batter.

Butter one 4-cup gratin dish. Fill with the corn mixture and bake for 25-35 minutes, until fluffy. The mixture can be refrigerated before baking up to a day ahead.

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