Dynasty Corn Pudding

By FoodPornDirector

This recipe was featured in Parade magazine and is from Linda Evans of Dynasty Fame (hence the name). It is an excerpt from her memoir, Recipes For Life. She received it from some caterers on the set, but I don't know if they are actually mentioned. She also suggests adding Frank's Red Hot to make it spicier or Cheddar cheese to make it cheesier. If you feel weighed down after eating it she recommends you take a 1 hour walk like she does...seriously.

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 cornmeal
• 1 (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)

Preparation

Step 1

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.