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‘Dynasty’ corn pudding
Prep time: 40 minutes
Cook time: 30 minutes
Madie Shebesta of Folsom was looking for corn pudding or corn soufflé recipes. Last week the Mailbox featured a sweet bourbon corn pudding recipe.
Today we have a savory corn pudding recipe from actress Linda Evans, star of the 1980s TV series “Dynasty.” She shared that after a particularly grueling scene, she was given a plate of this corn pudding. She loved it and had two more helpings. She tracked down the caterer and got the recipe.
4 ounces (1 stick) unsalted butter, melted, plus additional for greasing
3 cups fresh corn kernels (from 4 to 5 ears), divided use
1 cup sour cream
9 ounces Monterey Jack or pepper Jack cheese, cut into ½-inch cubes
½ cup cornmeal
One 4-ounce can whole green chilies, drained, patted dry and cut into ½-inch pieces
½ teaspoon salt
½ cup grated Parmesan cheese (preferably Parmigiano-Reggiano)
Preheat oven to 350 degrees. Generously butter a 2-quart rectangular casserole dish. In a blender or food processor, purée 1 cup corn kernels with melted butter and eggs. In a large bowl, combine all remaining ingredients except Parmesan. Add puréed corn mixture and mix well. Pour into casserole dish, sprinkle with Parmesan and bake for 30 minutes or until puffed and golden. If the top isn’t browned but the pudding looks set, place it under a preheated broiler for a few minutes, until golden spots appear. Watch so it doesn’t burn.
Per serving: 270 cal.; 9 g pro.; 13 g carb.; 20 g fat; 85 mg chol.;510 mg sodium; 1 g fiber; 66% calories from fat.