Corn pudding with cheese and chiles
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | Fresh Poblano or Anaheim chile peppers, preferably a combination of red and green ones | |
| 2 | cups | Corn kernels with pulp (from 5 ears of corn) |
| 3 | tablespoons | Cornstarch |
| 6 | ounces | Sharp cheddar cheese |
| 1 | teaspoon | Unsalted butter |
| ½ | cup | Thinly sliced scallions |
| 3 | Eggs | |
| 1 | cup | Milk |
| ½ | cup | Chicken stock or canned broth |
| 1 | teaspoon | Salt |
| 1 | teaspoon | Sugar |
| ¼ | teaspoon | Freshly ground black pepper |
| ⅛ | teaspoon | Freshly grated nutmeg |
| ⅛ | teaspoon | Cayenne pepper |
| 4 | ounces | Monterey Jack cheese, cut into small dice |
Directions
1. Roast the chile peppers over gas flame or under broiler, turning until charred all over. Seal in a paper bag for 10 mins, then rub off the blackened skin. Trim off stems, ribs and seeds. Cut peppers into 1 / 4 inch dice.
2. Preheat oven to 375 degrees. In a food processor or blender, puree 1& 1 / 4 cups of the corn kernels with the cornstarch.
3. Finely dice enough of the cheddar to measure 1 / 2 cup. Grate the remaining cheddar.
4. In a small skillet, melt butter over low. Add scallions and cook until softened, 3-5 mins. Remove from heat and let cool slightly, about 10 mins.
5. In a large bowl, combine the eggs, milk, chicken stock, salt, sugar, black pepper, nutmeg and cayenne. Add corn puree and remaining corn kernels with their pulp. Whisk to blend well. Stir in the sauteed scallions, roasted chiles, Monterey Jack cheese and diced Cheddar cheese.
6. Spoon into well-buttered 8 inch square baking pan. Sprinkle the grated cheddar on top.
7. Place pan in a deep roasting pan and pour in enough warm water to reach halfway up sides of the baking pan. Bake for 50-55 mins until golden around the edges and just set in the center. Serve hot.
Posted to FOODWINE Digest 21 November 96 Date: Thu, 21 Nov 1996 11:06:13 -0600 From: ALICIA GOLDMAN <ATRIUM.SURGERYPO.AGOLDMAN@...>