Corn Casserole

I've found quite a few good looking recipes in the newspaper's Parade section from each Sunday. Some I've tried, and some I'm still waiting for the opportunity. This is one, Dynasty Corn Pudding, I tried for a dinner for my mom a year or two ago, and it was such a hit, that I've made it several times since. In fact, I prepped it the other night for Thanksgiving dinner! It's not a terribly difficult recipe, and has a very good texture and flavor - one hint though, use a bigger casserole dish. If you use too small of one, the top cooks too much but the insides aren't set. I use a 9X13 pan for mine and it works great!

4 oz (1 stick) unsalted, melted butter

3 cups corn kernels (they call for fresh from 4-5 ears of corn, but I just buy the frozen bag)

2 eggs

8 oz (1 cup) sour cream

9 oz Monterey Jack or Pepper Jack cheese, cut into 1/2-inch cubes (again, most cheese comes in 8 ounce packs, so I use that and add about an ounce of whatever I've got in the fridge.)

1/2 cup cornmeal

4 ounce can of chopped green chilies

1/2 tsp salt (and I also add some pepper)

1/2 cup grated Parmesan cheese (or Parmigiano-Reggiano)

Preheat oven to 350 degrees F. The recipe calls for buttering your dish, but I just use Pam and it works. Also, they call for a 2-quart casserole dish, and as I mentioned above, I couldn't get mine to set right, so I use a 9X13 pan).

In a blender or food processor, puree 1 cup corn kernels, eggs and melted butter.

In a large bowl, combine remaining ingredients except Parmesan. Add pureed corn and mix well. 

Pour into dish and top with Parmesan. 

Bake for 30 minutes or until puffed and golden.