 |
|
|
|
 |
|
 |
| |
| Home -> [Cereals, Corn, Desserts, North American, Puddings & Custards, Southwestern, Vegetables] -> [New southwestern corn pudding Recipe] |
New southwestern corn pudding
|
| Artist: |
_ |
Yield: |
4 |
| Categories: |
Cereals, Corn, Desserts, North American, Puddings & Custards, Southwestern, Vegetables |
Rating: |
0 |
| Favorites |
Add to Favorites |
Print Recipe |
 |
|
Ingredients:
| 4
| | Ears corn | | 1
| cup | 1% lowfat milk | | 1 1/2
| cup | Cottage cheese -- cream in | | | Processor | | 1/2
| cup | Grated Monterey Jack cheese | | 1/2
| cup | Grated Cheddar cheese -- or | | | Colby | | 4
| | Eggs | | 2
| | Egg whites -- lightly beaten | | | With | | | Eggs | | 1
| med | Red onion -- chopped (1 | | | Cup) | | 2
| tbsp | Chopped chile peppers | | 1/3
| cup | Cornmeal mix -- or | | | Self-rising | | | Cornmeal | | 1
| tbsp | Chopped fresh cilantro | | | Salt and pepper | | | Preheat the oven to 375 degrees. Butter a 1 ?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 | | | 6 to 8 servings | | | Recipe By : Nathalie Dupree, TVFN | | | Path Date: Wed, 9 Oct 1996 15:26:55 | | | ~0700 (P |
|
Procedures:
|
|
|
|
|
|
|
|
|
|
