Santa Fe Corn Pudding - cooking recipe

Ingredients

4 cups corn kernels (fresh or frozen)
1 tablespoon chopped cilantro
1 1/2 teaspoons chopped jalapenos
2 large eggs
1 1/2 cups half-and-half
1 teaspoon kosher salt
1/2 cup chopped roasted green chilies
1 cup buttery salted crackers like Ritz cracker crumbs
4 tablespoons melted butter, divided
1/2 cup grated monterey jack cheese or 1/2 cup monterey jack pepper cheese

Preparation

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