Corn and Cheddar Pudding

Ingredients

• 3 cups frozen corn
• 1 1/2 cups milk
• 1/2 cup half & half
• 2 large eggs
• 1/4 cup cornmeal
• 2 Tbsp honey
• 1/2 tsp cayenne, optional
• 1 tsp salt
• 4 oz. cheddar, shredded

Directions

1. Heat the oven to 350 degrees. Set the corn aside until it has thawed completely. Blend the milk with half of the corn in a blender or food processor until smooth.
2. In a large bowl, whisk the pureed corn mixture with the half & half, eggs, cornmeal, honey, cayenne, salt, and the remaining corn kernels. Whisk thoroughly so the eggs are fully blended in; otherwise, small pieces of baked egg can end up in the pudding. The corn should be thawed and no longer cold, since icy kernels will keep the honey from dissolving.
3. Grate 4 ounces of cheddar cheese. Stir half of the cheese into the corn pudding mixture. Spray an 8×8 (or similar size) baking dish with non-stick spray, then pour in the pudding. Sprinkle the remaining cheese over the top.
4. Bake for about 1 hour in the heated oven, until the center has a soft, jelly-like wobble. Start checking at about 50 minutes by gently shaking the dish. If the middle still moves like liquid, bake it a little longer.
5. Let the pudding sit for about 5 minutes after baking. Serve warm.