Corn Pudding with Cheddar and Chives

The following “comfort food” recipe is a delicious addition to any fall menu. Adapted from O, The Oprah Magazine, August, 2003

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Ingredients:

• 4 slices white bread, crusts removed
• 1 Tbsp Vera Jane’s Extra-Virgin Olive Oil
• 1 tsp minced garlic
• 6 ears corn, kernels removed (or 4 ½ cups frozen corn, thawed)
• 1 medium onion, chopped
• 1/2 cup milk
• 5 eggs, slightly beaten
• 1 cup heavy cream
• 1 Tbsp kosher salt or sea salt
• 2 cups (8 oz) shredded cheddar cheese, divided
• 1/4 cup chopped chives

Directions:

Preheat oven to 325º F. In a food processor, pulse bread until large crumbs form. In a baking dish, combine bread crumbs, olive oil, and garlic. Bake 7-12 minutes until golden and slightly crisp. Remove from oven and let cool.

Butter a 9x13-inch baking dish; set aside. In a large saucepan, combine corn, onion, and milk. Bring to a boil, reduce heat, and simmer five minutes.

Remove from heat. Add eggs, cream, salt, 1½ cups cheese, and chives. Stir well and pour into buttered baking dish. Bake 30 minutes. Top with bread crumbs and remaining 1/2 cup of cheese; continue baking 20-25 minutes, or until knife inserted in the middle comes out clean. Serve hot. Makes 10-12 servings

Per Serving: 289 calories; 59% calories from fat; 19g total fat; 10g saturated fat; 137mg cholesterol; 737mg sodium; 19g carbohydrates; 11g protein