Thanksgiving Corn Pudding

Ingredients

• 2 cups Promontory, shredded 
• 1 tablespoon olive oil 
• 1/4 cup chopped shallots 
• 2 garlic cloves chopped 
• 1 teaspoon chopped fresh thyme 
• 1/2 teaspoon chopped fresh sage 
• 2 10 ounce bags of frozen corn that has been defrosted 
• 1 cup heavy cream 
• 3 eggs 
• 1/2 cup melted butter 
• 1/2 tablespoons sugar 
• 3 tablespoons flour 
• 1 teaspoon baking powder 
• 1/4 teaspoon garlic powder 
• 1/4 teaspoon onion powder 
• 1/4 teaspoon salt 
• 1/2 teaspoon pepper 
• 2 tablespoons chopped green onion 

Directions

1. Preheat oven to 350.
2. Sautée shallots, garlic and fresh herbs in a pan with olive oil until translucent. Set aside.
3. Combine all other ingredients except green onion in a bowl, reserving 1/2 cup shredded cheese. Add the shallots, garlic and herbs. Mix everything together until well combined.
4. Pour into a buttered baking dish and sprinkle with remaining cheese and green onion. Bake for 45 minutes until set and golden brown. Serve warm and enjoy!