Green chile corn pudding
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | quart | Fresh sweet corn kernels (about 6 cobs) |
| 2 | cups | Corn cob milk or corn juice (see note) |
| 6 | ounces | Melted butter |
| ½ | cup | Corn meal |
| 1 | teaspoon | Baking powder |
| 2 | teaspoons | Salt |
| 2 | Eggs; separated | |
| 1 | Poblano chile; grilled, peeled; seeded and minced | |
| 1 | Anaheim chile; grilled, peeled; seeded and minced | |
Directions
From: tony.lima@... (Tony Lima) Date: Fri, 02 Aug 1996 22:19:00 -0700 by Reed Hearon, posted by Tony Lima (tony.lima@...) Method:
1. Preheat the oven to 300 degrees. In a blender, roughly puree the corn and the cob milk or corn juice together with the melted butter. Transfer the mixture into a mixing bowl. 2. Mix the corn meal, baking powder and salt together and whisk into the corn mixture. Mix in the egg yolks and the minced chiles.
3. Beat the egg whites to soft peaks and gently fold into the mixture.
Adjust salt to taste.
4. Pour the mixture into a cast iron skillet or casserole dish and bake at 300 degrees for about 45 minutes (but check it closely, the time varies with this dish). Remove from the oven and serve hot.
Note (added by Tony): Scrape the kernels from the corn cobs, then scrape again using more pressure to extract the corn cob milk.
Copyright, 1996, Reed Hearon. Posted by permission. Permission is also granted to include this recipe in the chile-head archives.
CHILE-HEADS DIGEST V3 #061
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