Recipe - Corn-Chipotle Pudding In Pumpkins

8 small Pumpkins (6 to 8 oz. each)
1 Dried chipotle chili
8 ounce Chopped onion
10 ounce Corn kernels; at room
temperature
2 tablespoon Butter or margarine
1 tablespoon Fresh sage; minced (or 1 tsp
dried)
Salad oil
1 cup Milk
3 lg Eggs
8 Sprigs Fresh sage
Salt; to taste

Miniature pumpkins hold a spicy corn and sage pudding; spoon additional
corn mixture over the pudding in each pumpkin before serving. Prep and cook
time: About 1 hour. You can steam and scoop out the pumpkins 1 day ahead.
Use miniature sweet pumpkins.
1. Rinse pumpkins; set on a rack over 1 inch boiling water in a 5to
6quart pan or wok (use 2 pans or steam in batches if necessary). Cover;
steam until tender when pierced, about 20 minutes. Lift from rack, let
stand until cool enough to handle. Slice off top (quarter or fifth, to
expose cavity) of each pumpkin; reserve the tops. With a small spoon,
gently scoop out and discard seeds, taking care not to break shell. If
necessary, gently scrape out some flesh so shell is no more than 1/2inch
thick. (If making ahead, cover and chill pumpkins and tops airtight up to 1
day.)
2. Combine chipotle chili and 1 cup water in a small pan. Bring to a boil
over high heat, simmer 5 minutes, then drain. Cut off and discard stem.
Finely mince chili
3. In a 10 to 12inch frying pan, mix onion, corn, butter, and minced
sage. Stir often over mediumhigh heat until lightly browned, about 10
minutes. Stir in chili.
4. Lightly rub each pumpkin and its top with oil. Place the pumpkins, with
their tops alongside (stems up), in 2 oiled 10 by 15inch baking pans.
5. In a bowl, beat together milk and eggs. Stir in all but One half cup of the
corn mixture; then spoon into hollowedout pumpkins.
6. Bake filled pumpkins and tops in 350F/180C oven until center is barely
firm when lightly pressed, 25 to 30 minutes (40 to 45 minutes if pumpkins
have been chilled). Remove from oven. Briefly reheat remaining corn
mixture; spoon evenly over puddings. Garnish with sage sprigs and pumpkin
tops. Add salt to taste.
Per serving 161 cal., 44% (71 cal.) from fat; 6 g protein; 7.9 g fat (3.3 g
sat.); 19 g carbo., 71 mg sodium; 92 mg chol.
Posted at McRecipe 10/26/96 by 'Path'
Recipe By : Sunset November 1996

Posted to MCRecipe Digest V1 #260

Date: Sat, 26 Oct 1996 13:00:32 0700 (PDT)

From: PatH phannema@wizard.ucr.edu