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.
|4 slices white bread, crusts removed|
|1 Tbsp Vera Jane's Extra-Virgin Olive Oil|
|1 tsp garlic, minced|
|4 1/2 cups corn|
|1 medium onion, chopped|
|1/2 cup milk|
|5 eggs, slightly beaten|
|1 cup heavy cream|
|1 Tbsp kosher salt|
|2 cups cheddar cheese, shredded and divided|
|1/4 cup chopped chives|
Preheat oven to 325°F. In a food processor, pulse bread until large crumbs form. In a baking dish, combine bread crumbs, Vera Jane's Extra-Virgin Olive Oil, and garlic. Bake 7 to 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 to 25 minutes, or until knife inserted in the middle comes out clean. Serve hot.
Makes 10 servings
Per serving: 289 calories; 19g total fat; 10g saturated fat; 137mg cholesterol; 737mg sodium; 19g total carbohydrates; 11g protein;