Recipes on a Budget

"Affordable Recipes for All"

Jalapeno Corn Pudding

Compiled by Nina Elder and Janet Taylor McCracken
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2 Tbsp (1/4-stick) butter
1 cup chopped onion
1 cup fresh corn kernels cut from 1 large ear of corn
1/3 cup finely chopped seeded jalapeno chilies
3 ea garlic cloves, chopped
1 cup cornmeal
1-1/2 cups whole milk
1/2 cup heavy whipping cream
1 cup chopped roasted red bell peppers from jar, drained
1/2 cup chopped green onions
1/2 cup chopped fresh cilantro
1/2 tsp freshly ground black pepper
3 ea large eggs, separated
1 cup coarsely grated Manchego cheese or sharp cheddar cheese


Preheat oven to 350 degrees Fahrenheit.  Butter 2-quart shallow baking dish.  Melt 2 tablespoons butter in large skillet over medium-high heat.  Add onion, corn, jalapeno, and garlic; sauté until soft, about 4 minutes.  Stir in cornmeal.  Add milk and cream; stir over medium heat until thick batter forms, about 2 minutes.  Transfer to large bowl.  Stir in red peppers, green onions, cilantro, 1 teaspoon salt, and pepper; cool 15 minutes.  Stir in egg yolks.  Using mixer with clean, dry beaters, beat egg whites in medium bowl until soft peaks form.  Fold whites into batter.  Transfer to dish.  Sprinkle with cheese.  Bake pudding until top is golden and center is just set, about 35 minutes.  Serve immediately.

(8 servings)


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05/19/2011 - Posted by | Casseroles

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