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Santa Fe Corn Pudding Side DishesJancsi, Carol
Garlic Yukon Mashed Potatoes Side DishesFerguson, Dave
Brown Butter Skillet Cornbread Side DishesAnonymous
Baked Rosemary-garlic Fries Side DishesAnonymous
Potatoes Dave Side DishesFerguson, Dave
Smashed Potatoes And Cream Cheese Side DishesJancsi, Carol
Deviled Potato Salad Side DishesJancsi, Carol
Cauliflower Mashed Potatoes Side DishesFerguson, Dave
Creamy Macaroni And Cheese Side DishesFerguson, Dave
Dijon Mustard Brussels Sprouts Side DishesFerguson, Dave
Nuts & Bolts SnacksFerguson, Dave
Stuffed Olives SnacksSmith, Mrs. Dean
Elephant Stew SnacksMoss, Louis
Beef Jerky SnacksAbramson, Doris
No-bake Breakfast Bars SnacksAnonymous
Corn Nuts SnacksFerguson, Dave
Plain Old Fashion Stick To Your Ribs Lentil Soup Soups/StewsBurbury, Lex
Chili Con Queso Soup Soups/StewsJancsi, Carol
New England Clam Chowder - The Fish Market Soups/StewsJancsi, Carol
Mushroom Bisque Soups/StewsJancsi, Carol
Full Page 4 x 6 5 x 7
NOTES: Fresh or frozen roasted green chilies (such as Anaheim or New Mexico varieties) will give the dish more flavor, but if these aren't available, you can substitute canned roasted green chilies
PER SERVING 288 CAL., 59% (l71 CAL.) FROM FAT; 8.7 G PROTEIN; 19 G FAT (10 G SAT.); 24 G CARB (2.5 G FIBER); 427 MG SODIUM; 107 MG CHOL.

4 cups fresh corn kernels (from about 6 ears), divided
2 large eggs
1 1/2 cups half-and-half
About 1 tsp. coarse kosher salt
1/2 cup chopped roasted green chilies (see Notes)
1 cup crushed buttery salted crackers (such as Ritz Crackers or Carr's Croissant Crackers, crumbled), divided
4 tbsp. melted butter, divided
1/2 cup grated Monterey jack cheese or pepper jack cheese

1. Preheat the oven to 350°. Grease a 2-qt. baking dish.
2. Put 1 3/4 cups corn kernels in bowl of a food processor. Pulse until mixture is pureed but still a bit chunky, about 5 pulses. Set aside.
3. In a large bowl, whisk together eggs, half-and-half, and 1 tsp. salt. Add whole and pureed corn kernels, green chilies, 1/4 cup crackers, and 3 tbsp. melted butter. Stir to combine. Spoon mixture into prepared baking dish and scatter cheese over top.
4. In a small bowl, mix together remaining 3/4 cup cracker crumbs and 1 tbsp. melted butter. Sprinkle over cheese.
5. Bake pudding 45 to 50 minutes, or until puffed and golden brown. The edges should be a bit crusty and the center still a little jiggly. Serve hot.

Makes 6 to 8 servings
Keywords: corn, eggs   Category: Side Dishes    Cookbooks: Cooking With Cow, Ferguson Family
Recipe by Carol Jancsi     Added: March 19, 2009 by deebeeeff     Last Updated: October 23, 2014
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