Corn Pudding

Ingredients

• 4 cups frozen sweet corn (thawed), divided, $1.67)
• 1 cup half and half (see notes, $0.75)
• 3 large eggs ($0.32)
• 1/2 cup yellow cornmeal ($0.24)
• 1/2 cup sour cream ($0.63)
• 1/4 cup sugar ($0.09)
• 2 tsp salt ($0.10)
• 1/2 tsp cayenne pepper ($0.05)
• 1/4 tsp freshly cracked black pepper ($0.02)
• 2 cups shredded cheddar cheese (divided, $2.49)

Instructions

1. Preheat the oven to 350ºF. Place 2 cups of the thawed sweet corn in a blender with the half and half, then blend until mostly smooth.
2. Add the blended corn to a large bowl with the remaining 2 cups of corn, the eggs, cornmeal, sour cream, sugar, salt, cayenne pepper, and black pepper. Whisk the ingredients together until evenly combined.
3. Fold 1 cup of the shredded cheddar cheese into the pudding mixture.
4. Pour the pudding into a greased 2 quart casserole dish, then top with the remaining 1 cup of shredded cheddar.
5. Bake the pudding for 50 minutes, or until the outer edges are golden and the center jiggles just a little when you shake the dish. Let the corn pudding cool for about 10 minutes before serving.