Friday, January 4, 2013

Chile Cheddar Corn Pudding

Chile Cheddar Corn Pudding

This was my attempt to lighten up a corn pudding.  As is, I think this would be a great side to most meats, especially those with a Southwestern or Tex Mex influence.  To pair with a more Italian or French flavors I would probably eliminate the chiles, cilantro and cayenne, substitute parmesan for the cheddar , and add thyme. This was good, but could use a little more flavor (although that generally comes with added fat)... next time I might add a bit more butter or cheddar cheese for a little extra flavor.

-2 Tbsp butter
-1 onion, diced
-4 cloves garlic, minced
-1 (7 oz) can chiles
-6 c corn kernels (fresh, thawed frozen, or canned)
-3/4 c cornmeal
-2 tsp salt
-1 tsp pepper
-1/4 tsp cayenne
-1 Tbsp sugar
-1 1/4 c skim milk
-4 eggs
-1 c shredded cheddar cheese

Melt butter in skillet over medium heat.  Saute onion until softened, 5-10 minutes.  Add garlic, saute 1 minute, stirring constantly.  Add chiles and corn, stirring well.  Remove from heat and stir in cornmeal, salt, pepper, cayenne, and sugar.  In a medium bowl, whisk together milk and eggs.  Stir cheese, and corn mixture into milk/ egg mixture.  Pour into a large greased casserole dish.  Bake at 350 for 45 minutes, or until the center is set and top begins to turn brown.  Cool for 10 minutes prior to serving.

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