Linda Evans Dynasty Corn Pudding Food

LINDA EVANS' CORN PUDDING RECIPE

Linda Evans' Corn Pudding Recipe image

Provided by Family Savvy

Time 45m

Number Of Ingredients 9

Ingredients

3 cups frozen corn kernels, thawed (I use Silver Queen white) divided into 2 cups and 1 cup
1/2 cup butter, melted
2 eggs
1 cup sour cream (I use reduced fat)
1 heaping cup Monterey jack cheese
1/2 cup cornmeal
1/3 cup jalapeños, chopped (I used "tamed" jarred jalapeños
1/2 tsp salt
1/2 cup Parmesan cheese, shredded

Steps:

Preheat oven to 350 degrees.
Generously butter a 2-qt. glass pyrex baking dish.
In a blender or food processor, puree 1 cup of the corn with the melted butter and the eggs. (Reserve the other 2 cups of corn.)
In a large bowl, combine all the remaining ingredients except parmesan.
Add the pureed corn mixture. Stir until well-incorporated.
Pour into the prepared baking dish.
Sprinkle with the parmesan and bake for 30 minutes.
For lightly brown top, place under a broiler for a couple of minutes, being careful not to let it burn. Remove from the oven, and let it cool for at least 20 minutes.
Cut into squares and serve.

Nutrition Facts : Calories 201 calories, Carbohydrate 8 grams carbohydrates, Cholesterol 74 milligrams cholesterol, Fat 17 grams fat, Fiber 1 grams fiber, Protein 6 grams protein, SaturatedFat 10 grams saturated fat, ServingSize 1, Sodium 326 milligrams sodium, Sugar 2 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 5 grams unsaturated fat

LINDA EVANS' DYNASTY CORN PUDDING RECIPE - (4.2/5)

Linda Evans' Dynasty Corn Pudding Recipe - (4.2/5) image

Provided by á-8623

Number Of Ingredients 9

Ingredients

4 oz (1 stick) unsalted butter, melted, plus additional for greasing
3 cups fresh corn kernels (from 4 to 5 ears), divided
2 eggs
1 cup sour cream
9 oz Monterey Jack (or pepper Jack cheese), cut into 1/2-inch cubes
1/2 cup cornmeal1
4-oz) can whole green chiles, drained, patted dry, and cut into 1/2-inch pieces
1/2 tsp salt
1/2 cup grated Parmesan cheese (I prefer Parmigiano-Reggiano

Steps:

1. Preheat oven to 350°F. Generously butter a 2-quart rectangular casserole dish. 2. In a blender or food processor, puree 1 cup corn kernels with melted butter and eggs. 3. In a large bowl, combine all remaining ingredients except Parmesan. Add pureed corn and mix well. Pour into casserole dish, sprinkle with Parmesan, and bake for 30 minutes, or until puffed and golden. Cook's note: If the top isn't browned but the pudding looks set, place it under a preheated broiler for a couple of minutes, until golden spots appear. Keep an eye on it so it doesn't burn. Linda's Tips: •To add more bite, sprinkle in some hot sauce, like Frank's RedHot. •For an even cheesier taste, mix in some cheddar. •Pair the pudding with a spinach salad and roasted chicken for dinner. •Feeling weighed down? Try taking a daily one-hour walk like I do.

DYNASTY CORN PUDDING

Dynasty Corn Pudding image

This recipe came from Parade magazine and was submitted by Linda Evans. I haven't made it yet, but it won't be long.

Provided by Pebbles

Categories Corn

Time 45m

Yield 12 , 12 serving(s)

Number Of Ingredients 9

Ingredients

4 ounces unsalted butter, melted plus addl for greasing
3 cups fresh corn kernels, ears (4-5, I will use frozen)
2 eggs
1 cup sour cream
9 ounces monterey jack cheese or 9 ounces monterey jack pepper cheese, cut into 1/2 inch cubes
1/2 cup cornmeal
1 (4 ounce) can whole green chilies, drained, patty dry and cut into 1/2 inch
1/2 teaspoon salt
1/2 cup grated parmesan cheese

Steps:

Preheat oven to 350°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, sprinkle with parmesan and baked for 30 minutes, or until puffed and golden.
(note: you can broil for a couple of minutes at end to get golden spots on top).