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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finis