2 Answers

Corn Pudding

Recipe courtesy Emeril Lagasse, Emeril's Food of Love Productions, 2008

Prep Time:
    35 min
Inactive Prep Time:
    10 min
Cook Time:
    1 hr 45 min

Level:
    Easy

Serves:
    8 to 10 servings

Ingredients

    * 11/2 teaspoons unsalted butter
    * 1/3 cup honey
    * 6 ears fresh corn, husks and silk removed
    * 6 large eggs
    * 2 cups heavy cream
    * 1 cup milk
    * 1 teaspoon ground white pepper
    * 1 teaspoon salt
    * 1/2 teaspoon ground nutmeg
    * 1/2 teaspoon cayenne pepper, optional
    * 1/3 cup grated yellow onion

Directions

Preheat the oven to 350 degrees F. Butter a 2-quart souffle dish with the butter and set aside.

Bring 3 quarts of water and the honey to a boil over high heat in a large pot. Add the corn, and cook for 3 minutes. Remove the pot from the heat. Use tongs to carefully remove the corn from the water and transfer to a medium bowl. Let rest until cool enough to handle, about 5 minutes.

In a large bowl, whisk together the eggs, cream, milk, pepper, salt, nutmeg and cayenne. One at a time, hold the corn in 1 hand and stand it on end so that it is perpendicular to the cutting board.

Hold a large chef's knife in the other hand and with a downward motion, cut the kernels from the cob. Turn the cob with every cut so that you get all of the kernels. Scrape the corn cobs with the back side of your chef's knife-this will release more of the milk from the cob. Add any accumulated juices to the cut kernels. Discard the cobs.

Add the corn kernels and onions to the egg mixture, stirring well to combine. Pour into the prepared baking dish. Bake until firm in the center and golden brown on top, about 1 hour and 30 to 1 hour and 40 minutes. Remove from the oven and let sit for 10 minutes before serving. Serve hot.

This could NOT be easier (and it's yummy!)

CORN PUDDING

2 eggs

1 carton (8-oz) sour cream

1 can (15-oz) cream-style corn

1 can (15-oz) whole kernel corn, drained

1/4 cup butter, melted

2 cups cheddar cheese, melted (1-1/2 cups in the mix, 1/2 cup on top, before baking)

1 can (4-oz) Ortega green chilies, drained

1 pkg. (8.5-oz) dry corn muffin mix

MIX ALL INGREDIENTS together (do not beat) and pour into a greased 9x13 baking dish. Bake @ 350 F (175 C) for 70 minutes or until done in the center.

Enjoy!