I am always on the hunt for a great corn pudding recipe and I found one in the November 27, 2011 edition of Parade Magazine. The recipe is for Dynasty Corn Pudding and comes from Linda Evans and her new book, Recipes for Life.
To make this Dynasty Corn Pudding you will need:
1 stick butter, melted plus more for greasing
3 cups fresh corn kernels (or frozen)
1 cup sour cream
9 oz monterey jack or pepperjack cheese, cut into 1/2 inch cubes
1/2 cup cornmeal
1 (4 oz) can chopped green chiles
1/2 tsp salt
1/2 cup grated parmesan or parmigiano-reggiano cheese
Preheat oven to 350 degrees F.
Generously butter a 2 quart rectangular casserole dish.
In a blender or food processor, puree 1 cup corn kernels with melted butter and eggs.
In a large bowl, combine all remaining ingredients except parmesan cheese.
Add pureed corn and mix well.
Pour into casserole dish and sprinkle with parmesan,
bake for 30 minutes.
Tip: If the top isn't browned, but the pudding looks set, then place it under a preheated broiler for a couple of minutes. But be careful so it doesn't burn!