New southwestern corn pudding
Yield: 4 Servings
Ingredients:
- 4 ears corn
- 1 c 1% lowfat milk
- 1 1/2 c cottage cheese -- cream in : processor
- 1/2 c grated Monterey Jack cheese
- 1/2 c grated Cheddar cheese -- or : Colby
- 4 eggs
- 2 egg whites -- lightly beaten : with : eggs
- 1 md red onion -- chopped (1 : cup)
- 2 TB chopped chile peppers
- 1/3 c cornmeal mix -- or : self-rising : cornmeal
- 1 TB chopped fresh cilantro
Instructions:
: 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 Recipe By : Nathalie Dupree TVFN From: Path
