Sweet Corn Pudding (with Eggs and Grits)

By mdg_

Ingredients

• 1/2 cup butter
• 1 medium onion chopped
• 2 cloves garlic, sliced
• 12 ears corn, cut off cob (about 9 cups) or 36 oz frozen
• 14 cup flour
• 1 quart cream or half and half
• 1 cup COOKED grits (6 TBS uncooked)
• 3 TBS minced canned jalepeno or chili peppers
• Salt and freshly ground pepper
• 9 eggs, beaten
• 1 cup shredded white cheddar cheese (about 4 oz)

Preparation

Step 1

Preheat oven to 425 degrees.
Cook grits according to instructions.
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 3-5 minutes more.
Add flour and stir for one 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 jalepenos 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 8x13 inch baking dish and sprinkle with cheese.
Bake until center puffs and top turns golden brown, 25 - 30 minutes.