"Food has never let me down. In the early ’80s, we shot a scene for Dynasty where Joan [Collins] and I had to fight in a lily pond. During lunch, I was bundled up and shivering like a drowned rat, so I asked my assistant to get me something to eat. She came back with this warm plate of corn pudding. I was in heaven!" Click here to read the rest of Linda’s Sunday Dinner story, and learn how to win her new book, ‘Recipes For Life’
Linda Evans' Dynasty Corn Pudding
- 4 oz (1 stick) unsalted butter, melted, plus additional for greasing
- 3 cup fresh corn kernels (from 4 to 5 ears), divided
- 2 eggs
- 1 cup sour cream
- 9 oz Monterey Jack (or pepper Jack cheese), cut into ½-inch cubes
- ½ cup cornmeal
- 1 (4-oz) can whole green chiles, drained, patty dry and cut into 1/2 inch pieces
- ½ tsp salt
- ½ cup grated Parmesan cheese (I prefer Parmigiano-Reggiano)
Preheat oven to 350°F. Generously butter a 2-quart rectangular casserole dish.
In a blender or food processor, puree 1 cup corn kernels with melted butter and eggs.
In a large bowl, combine all remaining ingredients except Parmesan. Add pureed corn and mix well. Pour into casserole dish, sprinkle with Parmesan, and bake for 30 minutes, or until puffed and golden.
If the top isn’t browned but the pudding looks set, place it under a preheated broiler for a couple of minutes, until golden spots appear. Keep an eye on it so it doesn’t burn.
To add more bite, sprinkle in some hot sauce, like Frank’s RedHot.
For an even cheesier taste, mix in some cheddar.
Pair the pudding with a spinach salad and roasted chicken for dinner.
Serves 12. Per Serving: 270 calories, 13g carbs, 9g protein, 20g fat, 85mg cholesterol, 510mg sodium, 1g fiber