Blueberry Corn Pudding

1. 1

   Preheat oven to 350 degrees.

2. 2

   Husk corn and remove silk.

3. 3

   Using a box grater, grate corn into a medium-sized cast iron (or similar) skillet. This should result in a sweet/milky appearance in the skillet.

4. 4

   Finely mince jalapeno or other hot pepper and add to skillet. Stir to combine.

5. 5

   Put skillet in oven. After 15 minutes add blueberries.

6. 6

   After approximately 20 minutes remove from oven. Corn should have browned edges at rim of skillet.

7. 7

   Combine into bowl. Stir in butter, juice of 1/2 lime, salt to taste and a pinch of cayenne (optional).

No additional tips available.