Bon Appetit/February 2004

Baked Corn Pudding with Chiles, Onions, and Cheese
Servings Preparation Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
8 N/A N/A N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
4 tablespoons butter, divided 2 1-pound bags frozen corn kernels, thawed 1 cup whole milk
2 cups finely chopped onions 6 green onions, chopped 1 tablespoon (packed) chopped seeded serrano chiles
4 large eggs 1 tablespoon all purpose flour 3/4 teaspoon salt
1/2 teaspoon ground black pepper 1-1/2 cups grated Parmesan cheese, divided



1 Preheat oven to 350 F. Butter 11x7x2-inch glass baking dish. Melt 2 tablespoons butter in large skillet over medium-high heat. Add corn; saute 5 minutes. Add milk. Reduce heat to medium, cover, and simmer until corn is tender, about 5 minutes. Transfer to processor; blend to coarse puree.
2 Melt 2 tablespoons butter in same skillet over medium-high heat. Add all onions and chiles; saute until onions are tender, about 4 minutes. Remove from heat. Stir in corn puree; cool 15 minutes.
3 Beat eggs, flour, salt, and pepper to blend in bowl; mix in 1 cup cheese. Stir egg mixture into corn mixture. Transfer to dish. Spinkle with 1/2 cup cheese. Bake until golden, about 40 minutes.

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