OCTOBER

OCTOBER

November 9, 2011

A Good Corn Pudding

Darling and I were sitting on the back porch drinking our coffee in the cool of the morning. Glorious........ wrapped in fleece with only the sound of crows echoing throughout the trees. Autumn brings with it the anticipation of change......that apple-crisp snap of cold, when the air tastes like Granny Smith's, when you can smell leaf smoke on every gust of wind. Autumn has always been my favorite season of the year. There is no denying the sense of something around the corner, something extraordinary and exciting!




A Good Corn Pudding


4 ounces (1 stick) unsalted butter, melted, plus additional for greasing
1 Can Cream of Corn
1 Can Golden Kernel Corn 
2 eggs
1 cup sour cream
9 ounces Monterey Jack or Pepper Jack cheese, cut into 1/2-inch cubes
1/2 cup cornmeal
1 (4-ounce) can chopped  green chiles
1/2 teaspoon salt
1/2 cut grated Parmesan cheese (I prefer Parmigiano-Reggiano)


Preheat oven to 350 degrees F. Generously butter a 2-quart rectangular casserole dish. In a mixing bowl, combine the drained kernel corn, along with the can of cream corn. Add the butter and eggs.Then combine all the remaining ingredients except the Parmesan. Blend well. Pour into the prepared dish, sprinkle with Parmesan cheese, and bake 30 minutes, until puffed and golden. (If the top isn't browned but the pudding looks set, run it under a preheated broiler for a couple minutes until golden spots appear.)

Leaves Gathered in New Hampshire

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