Corn Pudding -

There are versions of this recipe all over the net, but however you tweak it, it's a delicious and inexpensive staple at many supper tables.

Corn Pudding

4 cups of corn kernels (about 8 ears of corn if using fresh)
12 ounce can evaporated milk
4 eggs lightly beaten
3 Tablespoons butter
1 Vidalia onion chopped
2 cloves garlic minced
1 1/2 cups crushed Kebler Brand Waverly Wavers (slightly less than 1 sleeve of crackers)
1 cup shredded sharp cheddar
1 teaspoon sugar
1/4 teaspoon kosher salt
1/8 - 1/4 teaspoon Penzey's Aleppo Pepper
dash of ground black pepper.

Preheat oven to 350 degrees. Butter or lightly spray with Pam a 2 quart baking dish.

In a blender puree 3 cups of the corn with the can of evaporated milk until smooth (it won't be completely smooth).

Strain the puree through a mesh sleeve or strainer with medium sized holes into the bowl with the remaining corn in it. This strainer removes some of the starch which you should discard.

Stir the beaten eggs into the bowl.

In a frying pan saute onions and garlic in butter until soft and lightly caramelized. Add to the corn mixture. Stir in 1 cup of the cracker crumbs and 1/2 cup of the cheese.

Add Penzey's Aleppo pepper, salt and ground pepper to taste.

Sprinkle with remaining crumbs and the remaining cheese.

Bake the corn pudding until set and golden. About 50 minutes. Let sit for 5 minutes and serve on individual plates.

Note: This Aleppo pepper is from Turkey. It has an ancho like flavor, plus a bit of tartness and a nice bite. Good on pizza, subs, corn dishes, potato salad, burgers and kabobs. If you can not find, use just a small pinch of cayenne OR ancho chili powder.