Mexican Corn Pudding

[Swisskaese]

Mexican Corn Pudding

Serves 8 as Side.

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Ingredients

• 1 c corn kernels
  
• 2 c water
  
• 2-1/2 c milk
  
• 1-1/2 c yellow cornmeal
  
• 1 tsp salt
  
• 1 T granulated sugar
  
• 1/2 red bell pepper, diced small
  
• 2 T butter, melted
  
• 1/2 c white farmer's cheese, or small-curd cottage cheese
  
• 2 T cilantro, finely chopped
  
• 5 large whole eggs
  
• 1 T baking powder
  
• 2 tsp fresh red or green hot chili peppers, minced
  

Salt and freshly cracked blackpepper, to taste

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Preheat oven to 425§F (220§C) and grease a 3-quart casserole dish or medium-size cast-iron skillet.

Mix the water and milk in a large pot and bring to a boil. Add the cornmeal, salt, and sugar. Turn the heat down to medium-low and stir for 1 or 2 minutes, until the mixture is thick. Remove from the heat and add the corn, bell peper, butter, cheese and cilantro. Set aside.

In as separate bowl, beat the eggs and the baking powder until it becomes frothy. Add the chili pepper and mix into the cornmeal mixture until is mixed well. Add the salt and pepper and place the mixture in the casserole dish or skillet. Bake for 25-30 minutes until golden brown.

Keywords: Side, Cheese, Vegetarian, Lunch, Easy, Dinner, Vegetables, Mexican

( RG1390 )