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!
- 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
Heat the oven to 425 °.
Pour the milk along with 1 tsp salt into a large pan. Heat on medium-high.
Once the milk begins to froth and is about to boil, sprinkle in the cornmeal, whisking continuously to avoid lumping.
Reduce heat and cook for another 10 minutes, stirring often.
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.
Remove the cornmeal from the heat, vigorously incorporate the eggs, one at a time. Add the cheddar and the steamed vegetables.
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.
Remove from the oven and wait 10 minutes before serving.