Corn Pudding

Corn Pudding
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Corn Pudding
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Servings Prep Time Cook Time
8 30minutes 45minutes
Servings Prep Time
8 30minutes
Cook Time
45minutes
Ingredients
Servings:
Units:
Ingredients
Servings:
Units:
Instructions
  1. Preheat oven to 350 degrees. Lightly grease a 13-by-9-inch baking dish and set aside.
  2. In a food processor fitted with a steel blade, puree the corn with only enough milk to make a smooth puree, not to exceed 1 cup.
  3. With the machine running, add egg yolks, one at a time, and process 30 seconds after each addition.
  4. With the machine running, add the sugar a little at a time and continue processing until mixture is lighter in color and sugar is dissolved, about 3 minutes.
  5. Add butter and process until smooth. Transfer to a large bowl.
  6. In a separate bowl, combine flour, salt, and baking powder; fold into corn mixture.
  7. Beat egg whites until soft peaks form and fold into corn mixture, alternating with the shredded cheese.
  8. Pour into the prepared baking dish and garnish with strips of chile and red bell pepper.
  9. Bake in pre-heated oven for 45 minutes, or until golden brown. Serve warm or at room temperature.
Recipe Notes

This delicate soufflélike dish, the Mexican counterpart to the spoon bread of the American South, is invariably the most popular dish on the Hacienda Sunday Brunch Buffet. It is especially good served with grilled meats, ham, or turkey in mole. Chef Ravago shares his tips with Epicurious:
·The poblano chile is dark green, five to six inches long, and triangular in shape, with a wide stem end. Strips of roasted poblanos are called rajas. Roast until charred and blistered in a broiler or over an open flame, using tongs. Put in a paper bag and allow them to sweat for 10 to 15 minutes. Using rubber gloves, peel off the charred outer skin. (Do not peel roasted chiles under running water or most of the roasted flavor will be lost.) Cut off the stem end and slice the peppers lengthwise into thin, 1/4-inch strips. Be careful not to rub your eyes, nose, or mouth when handling chiles, as they will burn.
·You can use any combination of vegetables in the corn pudding, Ravago says, as long as the quantities are the same as for the corn. Just make sure the vegetables are fresh, as frozen will give off too much water.
·The corn pudding is delicious served warm or at room temperature, but Ravago suggests baking as close to serving as possible, as the soufflélike consistency will fall as it cools. • The corn pudding can also be made in individual serving sizes. Simply bake in small ramekins

About the Author

Michael Farnum

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I have spent the better half of five decades honing my culinary interest and developing my gastronomical palate, such as it is. I began this journey when I was 10, much to my Dad’s concern for his grocery bills. As a Letter Carrier with a wife and two kids, he could ill afford my experimentation. He finally relented and began teaching me the fundamentals he learned as a navy cook and from a Southern family he befriended after he migrated from Trinidad after the war (WWII). By my junior year in high school I was preparing family dinners, since I usually got home before them. I have a particular fondness for French, Creole, and Trinidadian cuisines; and I attended the French Culinary Institute, later in life. In addition, I am a member of both The American Culinary Federation and the James Beard Foundation. In semi-retirement from an Information Technology career, I am now developing a food trade business with designer marinades and sauces, specialty jams & jellies and other goodies under the Menu by Mike label.