JALAPENO CORN PUDDING

JALAPENO CORN PUDDING image

Yield 8 servings

Number Of Ingredients 14

2 T butter
1 cup chopped onion
1 cup fresh corn kernels cut from 1 large ear of corn
1/3 cup finel chopped seeded jalapeno chiles
3 garlic cloves, chopped
1 cup corn meal
1 1/2 cups whole milk
1/2 cup heavy whipping cream
1 cup chopped roasted red bell peppers, from jar, drained
1/2 cup chopped green onions
1/2 cup chopped fresh cilantro
1/2 tsp freshly ground black pepper
3 large eggs
1 cup coarsely grated Manchego cheese or sharp cheddar cheese

Steps:

Preheat oven to 350 degrees. Butter 2 quart shallow baking dish. Melt 2 tablespoons butter in large skillet over medium-high heat. Add onion, corn, jalapeno, and garlic saute until soft, about 4 minutes, stir in cornmeal. Add milk and cream; stir over medium high heat until thick batter forms. Sitr in red onions, cilantro, 1 tsp salt and pepper; cool 15 minutes. Stir in egg yolks. Using mixer with clean, dry beaters, beat egg whites in medium bowl until soft peaks form. Fold whites into batter. Transfer to dish. Sprinkle with cheese. Bake pudding until top is golden and center is just set, about 35 minutes. Serve immediately.