Harvest Corn Pudding

Whenever the holidays roll around, I am asked at least twice to make this dish. It has been misconstrued that this is "my" corn pudding. But it's not. It comes sraight out of the Border Cookbook, and it's one of the best things I've ever made out of a cookbook. TheWife and I mention this dish in MIA, Episode 004.

Ingredients
- 2 cans whole kernel corn
- 1 Cup stone ground cornmeal
- 4 oz. cheddar cheese
- 4 oz. cream cheese, softened
- 1/2 Cup butter, melted
- 1/2 Cup chopped green chile (jalapeno or serrano)
- 4 green onions, chopped
- 1 Tsp. Sugar
- 3/4 Tsp. Salt
- 1/2 Tsp Baking soda
- 1/8 Tsp. Ground cinnamon
- 3 eggs
- 1 1/2 Cups Buttermilk

Preheat Oven to 350 degrees Farenheit. Grease a medium to large baking dish. In a blender, puree the contents of one of the cans of corn. Drain the other can and set aside.

Transfer the puree to a very large bowl. Add the remaing corn kernels. Mix in all of the remaining ingredients. Stir well. Pour the batter into the baking dish.

Bake for 1 hour or until a toothpick stuck in the middle comes out mostly clean.