This comforting side dish is a nice change from plain old corn on Thanksgiving, but also can be a tasty meal itself with a healthy salad on busy weeknights. The original recipe comes from Dishboy Scott via his mom and an early 1970s Vegetarian Epicure cookbook.
Corn and Cheese Pudding with Green Chiles
When I think of the 1970s I wonder why anyone ever wanted to be vegetarian. Though sometimes, surprisingly tasty recipes like this one are a bright spot in a strange era of food.
3 tablespoons flour
1/2 cup sour cream
1 scant cup milk
1/2 teaspoon salt
1/4 teaspoon black pepper
1 teaspoon sugar
2 cups frozen super sweet corn
3 tablespoons melted butter
3 ounces sharp cheddar cheese
4 ounce can mild diced green chiles, drained
1. Preheat oven to 350 degrees. Butter a casserole dish.
2. Beat eggs and flour to make a smooth paste. Beat in sour cream, milk, salt, pepper and sugar. Stir in corn, melted butter, cheese and chiles.
3. Pour into casserole dish and bake for 50 to 55 minutes until slightly puffy and golden brown. Let stand for 10 minutes before serving.
Recipe slightly adapted from a 1970s Vegetarian Epicure cookbook. Picture by Laura Flowers.