Southwestern corn & cheese pudding

8 Servings

Ingredients

Quantity Ingredient
6 eaches Egg yolks
3 eaches Eggs
1½ cup Half and half
4 oz

Directions

1 c

: drained

½ t salt

¼ t pepper

: ears of corn, shucked (or : -one 10½-oz

: package frozen corn

: -kernels, defrosted) : g Monterey Jack or Cheddar : -cheese

: cn chopped green mild chilies, Heat the oven to 375F. Heavily butter a mold or souffle dish, and set aside. Cook 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. Courtesy of Shareware RECIPE CLIPPER 1.0

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