Corn Pudding Casserole Recipe (Serves 10-12)

Recipe Ingredients:

1/4 cup plus 2 tablespoons corn meal
1 1/2 cups grated cheddar cheese
Kernals from 12 ears of corn
1/2 vidalia or other sweet onion
2 cups heavy cream
1 teaspoon salt
1/2 teaspoon tobasco sauce
1/2 teaspoon freshly ground pepper
12 eggs, beaten
1/2 Package Frontier Soups Green Onion Dip Mix (or 1 tablespoon snipped chives and 1 teaspoon thyme)

Butter the inside of a 9 x 13 inch Pyrex pan or other casserole, and sprinkle with 2 tablespoons of corn meal.
In a food processor combine 2 cups of the corn kernels, onion, Tabasco and salt and pepper. Process until creamy.
In a large bowl beat eggs, stir in the cream and the pureed corn mixture, all remaining kernals, grated cheese, corn meal and green onion seasonings.
Pour into the prepared casserole.
Can be refrigerated overnight, brought to room temperature and baked, or baked immediately in a 350 degree oven for one hour. (If using a deeper casserole, may need 10 more minutes until firm.)
Allow pudding to sit for five minutes, then slice into squares and serve.

Price: $3.49