Recipe
Corn Pudding with Cheese and Peppers
Saturday, December 31, 2011
This recipe was prepared for Wendy and me during a Christmas visit to Oregon and Washington by my stepfather Lee, who came to cooking late in life but has taken to it with great pleasure. It is adapted from a recipe by the actress Linda Evans in her food memoir Recipes for Life.
For a more nuanced, whole-foods approach, try substituting manchego or another medium white cheese for the jack cheese, and experiment with more robust peppers such as jalapeno, serrano, or even a rich and fiery red varietal like Georgia Flame or Cyklon.
| Corn Pudding with Cheese and Peppers |
| 3 | cups | Corn kernels, fresh or frozen | | 1/2 | cup | butter, melted, plus a little for greasing the dish | | 2 | whole | eggs | | 1 | cup | sour cream | | 8 | oz | pepper-jack cheese, cut in 1/2 inch cubes | | | 1/2 | cup | cornmeal | | 2 | whole | poblano or anaheim pepper, skinned, seeded, and chopped | | 1/2 | tsp | salt | | 1/2 | cup | parmesan cheese, grated | | |
| 1 | Preheat oven to medium (350F/180C). | | 2 | Puree a third of the corn kernels with the butter and eggs. Combine all ingredients except the parmesan in a large bowl, mix well, and pour into shallow buttered baking dish. Spread the parmesan on top and bake until set and golden. | |
| Servings: 8 |
| Nutrition Facts | Serving size: 1/8 of a recipe (5.8 ounces). Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet. Nutrition information calculated from recipe ingredients. | | Amount Per Serving | | Calories | 403.23 | | Calories From Fat (65%) | 262.83 | | % Daily Value | | Total Fat 29.92g | 46% | | Saturated Fat 18.03g | 90% | | Cholesterol 126.76mg | 42% | | Sodium 432.94mg | 18% | | Potassium 302.58mg | 9% | | Total Carbohydrates 22.3g | 7% | | Fiber 2.38g | 10% | | Sugar 0.52g | | | Protein 14.63g | 29% | | |
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