pat's Recipe

Sweet Corn Pudding

Category: Puddings

1 stick unsalted butter
1 medium onion, chopped
2 garlic cloves, sliced
12 ears corn, kernels cut-off the cob (about
9 cups) or 2 (12 ounce) frozen bags
1/4 cup all-purpose flour
1 quart heavy cream
1 cup cooked grits (6 Tbsps uncooked)
3 Tbsps minced canned jalapeno or chile
peppers
salt and freshly ground pepper
9 eggs, beaten
1 cup shredded white Cheddar (about 4 ounces)

Preheat oven to 425 degrees. In a heavy-bottomed pot over medium heat, melt butter. Add onion and garlic and cook for 3 minutes. Add corn and cook, stirring, for 3 to 5 minutes more. Add flour and stir for 1 minute, then stir in cream. Continue to stir until mixture comes to a boil, about 15 minutes. Add cooked grits and remove pot from heat. Stir in jalapenos and season with salt and pepper.
With a handheld immersion blender in pot, puree corn mixture while slowly adding eggs until thoroughly incorporated.
Pour mixture into a 9-x-13-inch baking pan and sprinkle with cheese. Bake until center puffs and top turns golden brown, 25 to 30 minutes.

Makes 12 servings.