Title: New Southwestern Corn Pudding
Categories: Dupree Dessert Vegetable
Yield: 4 Servings

	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 m	d red onion -- chopped (1
:		cup)
	2 T	B chopped chile peppers
1	/3 c	cornmeal mix -- or
:		self-rising
:		cornmeal
	1 T	B 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 u

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 pudd

Yield: 6 to 8 servings

Recipe By : Nathalie Dupree, TVFN

From: Path Date: Wed, 9 Oct 1996 15:26:55 -0700 (P

previous

next