Fresh Corn Pudding. Summer Glory in a Baking Dish.
1 1/2 cups cornmeal
Preheat an oven to 325 degrees F. Oil a 9×13 inch baking dish.
Cut the kernels off the corn cobs, and scrape the cob with a knife to get all the milky goodness. Puree half of the corn in a food processor or blender.Whisk together the cornmeal and baking soda in a small bowl; set aside. Beat the eggs; stir in the corn and the pureed corn, buttermilk, melted butter, peppers, and onion. Stir in the cornmeal mixture and 2 cups of the Cheddar cheese. Season to taste with salt and pepper.Pour into the prepared baking dish.
Bake uncovered in the preheated oven until firmed and lightly browned, about 1 hour. Remove from the oven, and sprinkle with the remaining cheese; return to the oven for 15 minutes more. Allow it to stand 15 minutes before serving.