Mexican corn pudding
A great way to keep corn season going! It's definitely better if you have a leftover of cooked seasonal corn, but if you only have it in a can, it will work. This makes an original side for Thanksgiving!
Ingredients
- 5 cups milk
- 1 tsp salt
- ¾ cup fine cornmeal
- 4 Tbsp butter
- 1 small onion, chopped
- 1 small red bell pepper, diced
- 1 Poblano chile or green chile, diced
- 1 cup corn kernels
- ½ tsp salt
- 1 Tbsp Cali-Mex blend, ground
- 6 eggs
- 1 cup cheddar cheese, grated
- Butter for the mold
Method
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1
Heat the oven to 425 °.
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2
Pour the milk along with 1 tsp salt into a large pan. Heat on medium-high.
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3
Once the milk begins to froth and is about to boil, sprinkle in the cornmeal, whisking continuously to avoid lumping.
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4
Reduce heat and cook for another 10 minutes, stirring often.
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5
Meanwhile, melt the butter in a pan on medium then add the onion and chilies and cook for 5 minutes. Incorporate the corn kernels, salt and ground spices. Cover and let steam for 5 minutes. Set aside ½ cup of vegetables.
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6
Remove the cornmeal from the heat, vigorously incorporate the eggs, one at a time. Add the cheddar and the steamed vegetables.
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7
Generously coat a large mold with butter and pour in the preparation. Add the ½ cup reserved vegetables. Cook for about 30-40 minutes until the pudding is firm, golden and lightly puffy.
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8
Remove from the oven and wait 10 minutes before serving.
