Santa Fe Corn Pudding

I think I clipped this recipe out of Sunset magazine. The original recipe doesn't call for cilantro or chopped chopped jalapeno, but I think it really adds . I'm posting this recipe here for safe keeping. The recipe calls for fresh corn but frozen works just fine.

• Ready In: 1 hr 15 mins
• Serves: 6-8

Ingredients

• 4  cups corn kernels (fresh or frozen)
• 1  tablespoon  chopped cilantro
• 1 1⁄2 teaspoons  chopped  jalapenos
• 2  large eggs
• 1 1⁄2 cups half-and-half
• 1  teaspoon kosher salt
• 1⁄2 cup  chopped  roasted green chilies
• 1  cup  buttery salted crackers like  Ritz cracker crumbs
• 4  tablespoons  melted butter, divided
• 1⁄2 cup  grated monterey jack cheese or 1⁄2 cup monterey jack pepper cheese

Directions

1. Preheat the oven to 350. Grease a 2-qt. baking dish.
2. Put 1 3/4 cups corn kernels, cilantro and jalapeno in the bowl of a food processor. Pulse until mixture is pur'eed but still a bit chuncky, about 5 pulses. Set aside.
3. In a large bowl, whisk together eggs, half and half and salt. Add whole and pur'eed corn kernels, green chiles, 1/4 cup crushed crackers, and 3 tablespoons melted butter. Stir to combine. Spoon mixture into prepared baking dish and scatter cheese on top.
4. In a small bowl, mix together remaining 3/4 cup cracker crumbs and 1 tablespoon melted butter. Sprinkle over cheese.
5. Bake pudding 45-50 minutes, or until puffed and golden brown. The edges should be a bit crusty and centet just a little jiggly. Serve hot.