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Categories:Viewed: 45 - Published at: 4 years ago
Ingredients
- 4 cups fresh corn kernels (about 8 ears)
- 34 cup butter, melted
- 3 large eggs, seperated
- 1 12 cups sour cream
- 1 12 cups grated jack cheese
- 34 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
Method
- Preheat oven to 375F Butter a 3 quart souffle or baking dish.
- 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.
- 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.
- 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.
