Jalapeño Corn Pudding

I just love Bon Appetit magazine (but Gourmet, I still miss you)! Their recipes are so good! And I always enjoy the begining of the magazine when people write in to get recipes taht they have tried in other restaurants and this is one of those recipes.

This recipe takes a little bit of time and you have to dirty several bowls but I thought it was worth it! We had ours with some grilled mahi mahi – yumm!

Jalapeño Corn Pudding
From Lido at the Dolphin Bay Resort & Spa, via Bon Appétit March 2011

2 tbsp butter
1 cup chopped onion
corn from 1 fresh corn on the cob – removed from cob
1/2 cup finely chopped, seeded, jalapeño peppers
3 garlic cloves, chopped
1 cup cornmeal
1 1/2 cups whole milk
1/2 cup heavy whipping cream
1 cup chopped roasted bell peppers (from jar)
1/2 cup chopped green onions
1/2 cup chopped fresh cilantro
1/2 tsp black pepper
3 large eggs, separated
1 cup grated cheese – Sharp cheddar or Manchego (I used cheddar because it’s cheaper!)

Preheat oven to 350 F. Butter 2-quart baking dish,

Melt butter in a skillet over medium-high heat. Saute the onion, corn, jalapeño and garlic for 4 minutes. Stir in the cornmeal. Add milk and cream, and stir the whole mixture together until it forms a thick batter about 2 minutes over medium heat.

Remove to a large heat-proof bowl. Mix in red peppers, green onions, cilantro, 1 tsp salt, and black pepper.

Let cool about 15 minutes. Meanwhile whip the egg whites in a separate bowl with a tiny pinch of salt until they form soft peaks.

Mix the egg yolks into the cooled-down pudding batter. Then gently fold the egg whites into the batter.

Pour into buttered dish and sprinkle with cheese. Bake 35 minutes or until middle of pudding is set.

4 out of 5 stars


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