Corn Souffle

Bryan found this recipe from Linda Evans of Dynasty fame.  It is really good.  He makes it for Thanksgiving.

Southwest Corn Souffle

3 cups corn kernels (you can use fresh or thawed frozen)
1/2 cup butter, melted
2 eggs
1 C sour cream
9 oz. Monterey Jack cheese, shredded (can use pepper jack instead of jalapenos)
1/2 C cornmeal
1/3 C jalapenos, finely chopped
1/2 tsp. salt
1/2 C Parmesan cheese, shredded

Preheat oven to 350*. Generously butter a 2 quart baking dish (if using a 9X13 baking dish, increase proportions by 1.5).

In a blender or food processor, puree 1 cup of the corn with the melted butter and the eggs.

In a large bowl, combine all the remaining ingredients (including the other 2 cups of corn) except Parmesan.
Add the pureed corn mixture. Stir until well-incorporated.

Pour into the prepared baking dish.  Sprinkle with the Parmesan and bake for 45 to 90 (depends on batch and pan size) minutes until set and browning.  If the top isn't browned at the end of the baking time, place it under a broiler for a couple of minutes - careful not to let it burn.

Remove from the oven and let it cool for at least 20 minutes, then cut into squares and serve.