| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Dairy, Eggs |
|
Dupree, Dessert, Vegetable |
4 |
Servings |
INGREDIENTS
| 4 |
|
Ears corn |
| 1 |
c |
1% lowfat milk |
| 1 1/2 |
c |
Cottage cheese; cream in processor |
| 1/2 |
c |
Grated Monterey Jack cheese |
| 1/2 |
c |
Grated Cheddar cheese; or Colby |
| 4 |
|
Eggs |
| 2 |
|
Egg whites; lightly beaten with |
|
|
Eggs |
| 1 |
md |
Red onion; chopped (1 cup) |
| 2 |
tb |
Chopped chile peppers |
| 1/3 |
c |
Cornmeal mix; or self-rising |
|
|
Cornmeal |
| 1 |
tb |
Chopped fresh cilantro |
|
|
Salt and pepper |
INSTRUCTIONS
Preheat the oven to 375 degrees. Butter a 1 1/2-quart souffle dish. Cook
the corn in the husk for 2 minutes on high in a microwave oven. Cool a
minute or two, then remove the husk. Alternately, place the shucked corn in
a large quantity of boiling water until done, about 5 minutes. Using a
sharp knife, cut the corn off the cob, then scrape down the cob with the
back of the knife to get the "milk" out. Combine the corn, milk, cottage
cheese, Monterey Jack cheese, Cheddar cheese, eggs, onion, chile peppers,
cornmeal mix, and cilantro. Season to taste with salt and pepper. The
pudding can be refrigerated for 4 hours at this point.
Pour the mixture into the prepared souffle dish. Place a damp kitchen towel
in a baking pan. Place the souffle dish on the towel and add enough hot
water to the pan to reach two-thirds of the way up the sides of the dish.
Bake for 1 hour or until the pudding is lightly browned and a cake tester
inserted in the center comes out clean. Serve hot.
Yield: 6 to 8 servings
Recipe By : Nathalie Dupree, TVFN
Posted to MC-Recipe Digest V1 #239
Date: Wed, 9 Oct 1996 15:26:55 -0700 (PDT)
From: patH <phannema@wizard.ucr.edu>
A Message from our Provider:
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