Harvest Corn Pudding

Name: Harvest Corn Pudding
Prep time: 15 min
Cook time: 55 min
Total time: 1 h 10 min
Yield: 6-8 serving(s)
Ingredients: 3 cups corn kernels; 1 cup cornmeal; 4 ounces mild cheddar cheese, grated; 4 ounces goat cheese (or cream cheese, room temp); 1/2 cup butter, melted; 1/2 cup mild green chili, chopped and roasted; 4 green onions, sliced; 1 teaspoon sugar; 3/4 teaspoon salt; 1/2 teaspoon baking soda; 1/8 teaspoon cinnamon; 3 eggs; 1 1/2 cups buttermilk

(1)

Recipe by pattikay in L.A.

From the Border Cookbook, posted for ZWT 3, Mexico.

READY IN: 1hr 10mins

SERVES: 6-8

UNITS: US

INGREDIENTS

Nutrition

3

cups corn kernels
1

cup cornmeal
4

ounces mild cheddar cheese, grated
4

ounces goat cheese (or cream cheese, room temp)
¹⁄₂

cup butter, melted
¹⁄₂

cup mild green chili, chopped and roasted
4

green onions, sliced
1

teaspoon sugar
³⁄₄

teaspoon salt
¹⁄₂

teaspoon baking soda
¹⁄₈

teaspoon cinnamon
3

eggs
1 ¹⁄₂

cups buttermilk

DIRECTIONS

preheat oven to 350. grease a medium baking dish.
in a food processor or blender, puree 2 cups of the corn. transfer the pureed corn and the remaining kernels to a large mixing bowl.
mix in remaining ingredients. pour the batter into the prepared dish.
bake the pudding for 50-55 minutes, till lightly browned and just firm.
serve warm.

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