NEW SOUTHWESTERN CORN PUDDING

      Title: NEW SOUTHWESTERN CORN PUDDING
  Categories: Dupree, Dessert, Vegetable
       Yield: 4 Servings
  
  
         4    ears corn
         1 c  1% lowfat milk
     1 1/2 c  cottage cheese -- cream in
   :          processor
       1/2 c  grated Monterey Jack cheese
       1/2 c  grated Cheddar cheese -- or
   :          Colby
         4    eggs
         2    egg whites -- lightly beaten
   :          with
   :          eggs
         1 md red onion -- chopped (1
   :          cup)
         2 TB chopped chile peppers
       1/3 c  cornmeal mix -- or
   :          self-rising
   :          cornmeal
         1 TB chopped fresh cilantro
   :          Salt and pepper
   
   Preheat the oven to 375 degrees. Butter a 1 1/2-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 until done, about 5
   minutes. Using a sharp knife, cut the corn off the cob, then scrape
   down the cob with the back of the knife to get the "milk" out.
   Combine the corn, milk, cottage cheese, Monterey Jack cheese, Cheddar
   cheese, eggs, onion, chile peppers, cornmeal mix, and cilantro.
   Season to taste with salt and pepper. The pudding can be refrigerated
   for 4 hours at this point.
   
   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 pudding is lightly
   browned and a cake tester inserted in the center comes out clean.
   Serve hot.
   
   Yield: 6 to 8 servings
[ add our full cookbook to your website ] [ Search The Cookbook ]