fun in pitscottie/corn pudding

last sunday, the buchanans graciously had some of us over to their house in pitscottie, just outside of st. andrews. it was a beautiful day, i even wore flip flops (which was probably a stretch.) the kiddos played outside in their amazing backyard. we all pitched in a dish, travis grilled our meats, jess baked chocolate cupcakes and i was in heaven. (that's the only cheeseburger i've had here!) once again, i wish i had more pics but i'm doing the best i can (have i mentioned i'm fat and lazy?) thanks buchanans!

TEXAS CORN PUDDING

from Junior League of Houston's Peacemeals cookbook

• 5 T butter
• 1 cup chopped onion
• 1 jalapeno (I couldn't find one)
• 1 T minced garlic
• 6 cups corn
• 2 tsp chopped fresh thyme
• 1 tsp salt
• 1/4 tsp cayenne
• 1/4 cup flour
• 4 eggs
• 2 cups heavy cream
• 1 T sugar
• 1 tsp pepper
• 1 cup shredded swiss or cheddar
• 1/4 cup chopped green onions

Preheat to 350. Lightly butter a 9x13. Melt the butter in a large saute pan over medium heat. Cook the onions, jalapeno and garlic for 5 minutes or until tender. Add the corn, thyme, salt and cayenne. Stir in the flour and mix well. Remove from heat and separate into two equal portions. Puree one portion in a food processor or blender, then mix the two portions back together. Set aside to cool. Combine The eggs, cream, sugar, pepper, cheese and green onions in a large bowl, whisking to combine. Add the corn mixture to the egg mixture and combine well. Pour into prepared dish and bake 50 minutes to 1 hour or until the center is set.

Serves 8.

Notes: If you aren't trying to feed a crowd, divide the recipe into smaller casseroles and freeze. I made 1 large casserole (served 8) and 1 small (serves 2) that I froze.

Definitely will make this again!

enjoy!