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New Southwestern Corn Pudding
Recipe By : Nathalie Dupree, TVFN
Serving Size : 4 Preparation Time :0:30
Categories : Dupree Dessert
Vegetable
Amount Measure Ingredient -- Preparation Method
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4 ears corn
1 cup 1% lowfat milk
1 1/2 cups cottage cheese -- cream in processor
1/2 cup grated Monterey Jack cheese
1/2 cup grated Cheddar cheese -- or Colby
4 eggs
2 egg whites -- lightly beaten with
eggs
1 medium red onion -- chopped (1 cup)
2 tablespoons chopped chile peppers
1/3 cup cornmeal mix -- or self-rising
cornmeal
1 tablespoon chopped fresh cilantro
Salt and pepper
Preheat the oven to 375 degrees. Butter a 1 1/2-quart souffle dish. Cook the
corn in the husk for 2 minutes on high in a microwave oven. Cool a minute or
two, then remove the husk. Alternately, place the shucked corn in a large
quantity of boiling water until done, about 5 minutes. Using a sharp knife,
cut the corn off the cob, then scrape down the cob with the back of the knife
to get the "milk" out. Combine the corn, milk, cottage cheese, Monterey Jack
cheese, Cheddar cheese, eggs, onion, chile peppers, cornmeal mix, and
cilantro. Season to taste with salt and pepper. The pudding can be
refrigerated for 4 hours at this point.
Pour the mixture into the prepared souffle dish. Place a damp kitchen towel in
a baking pan. Place the souffle dish on the towel and add enough hot water to
the pan to reach two-thirds of the way up the sides of the dish. Bake for 1
hour or until the pudding is lightly browned and a cake tester inserted in the
center comes out clean. Serve hot.
Yield: 6 to 8 servings
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