Recipe - New Southwestern Corn Pudding

4 Ears corn
1 cup 1% lowfat milk
1 One half cup Cottage cheese; cream in
processor
One half cup Grated Monterey Jack cheese
One half cup Grated Cheddar cheese; or
Colby
4 Eggs
2 Egg whites; lightly beaten
with
Eggs
1 md Red onion; chopped (1 cup)
2 tablespoon Chopped chile peppers
1/3 cup Cornmeal mix; or selfrising
Cornmeal
1 tablespoon Chopped fresh cilantro
Salt and pepper

Preheat the oven to 375 degrees. Butter a 1 1/2quart 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 twothirds 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
Recipe By : Nathalie Dupree, TVFN

Posted to MCRecipe Digest V1 #239

Date: Wed, 9 Oct 1996 15:26:55 0700 (PDT)

From: patH phannema@wizard.ucr.edu