Gather around the table and enjoy this delicious dish from Anthony DiBernardo of Swig & Swine.
2 8oz packages of cream cheese
2 cups heavy cream
1 cup sugar
3/4 cups self-rising cornmeal
1 tablespoon salt
2 teaspoons black pepper
1 onion julienne
1 jalapeño diced (your preference on seeded or not)
1.5 pounds shredded cheese
8 ears of corn, kernels removed
Let cream cheese soften. Sauté onion, jalapeño, and corn until soft. With a mixer or by hand, whip cream cheese and eggs until combined and smooth. Add heavy cream, sugar, cornmeal, salt, and pepper, mix until incorporated. Fold in corn, onions, jalapeños, and cheese. Turn into a greased baking dish and bake at 325 uncovered until set, approximately 30 – 45 minutes.