Corn Pudding with Chilies and Cheese

Directions

1Place an 8-inch square baking dish in a cold oven, and set the temperature to 425.

2Cut enough cheese into 1/4 inch cubes to measure one cup, and grate the rest of the cheese. Set aside.

3In a large mixing bowl, combine the dry ingredients. Place the eggs in a medium sized bowl, beat them lightly, then add the diced cheese, corn, chilies, scallions and buttermilk.

4Remove the baking dish from the oven, and melt the butter in it, rotating it until evenly coated. Immediately, pour the egg mixture into the cornmeal mixture, stirring just until combined. Do not beat.

5Scrape this mixture into the hot baking dish.

6Strew the grated cheese on top, then bake in the upper third of the oven for about 25 minutes or until golden on top, but slightly soft in the center. Serve hot.