Sweet Corn Pudding
2 eggs, lightly beaten
1 cup shredded sharp Cheddar
1 cup whipped cream cheese
1 cup heavy cream
1/2 cup breadcrumbs
2 tablespoons honey
1 tablespoon chopped fresh marjoram
2 shallots, chopped
4 cups fresh corn kernels or two 8-ounce bags frozen corn kernels, thawed
4 tablespoons unsalted butter, melted
Salt and freshly ground black pepper
Preheat the oven to 350 degrees. Grease a 9x13 baking dish. Whisk together the eggs in a large bowl. To the eggs add and mix together the cheddar cheese, cream cheese, heavy cream, breadcrumbs, honey, marjoram and shallots. Add the corn and stir into the mixture. Add the butter and mix together. Pour the corn pudding into the baking dish and top with salt and pepper. Bake until the pudding just sets, about 45 minutes. Serve immediately.