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Saturday, September 23, 2006

Southwestern Corn Pudding

Seasonal Recipe of the Week
This recipe has all the best flavors of Santa Fe. It's a big recipe, but you can cut it in half with ease.

Ingredients
1 onion, diced
1 red and 1 green pepper, diced
1 Jalapeno, seeded and diced
5 slices bacon, diced
2 teaspoons black pepper
1 teaspoon ground chipotle powder
4 teaspoons kosher salt
1 teaspoon garlic diced
8 cups half-and-half
12 eggs
1 cup A.P. flour
1 teaspoon baking powder
1/2 cup melted butter
3 tablespoons sugar
9 cups corn
1 pound shredded Monterey jack cheese

Procedure
Saute bacon, onions, peppers, garlic in a frying pan. Add salt and pepper. In a large bowl, whisk together half-and-half, eggs, flour, baking powder, melted butter, and sugar. Pulse half the corn in the food processor till lightly pureed. Combine all the corn with the sauteed vegetables and the egg mix. Add the grated cheese and break up with your fingers. Pour mixture into large casserole, which has been lightly buttered. Cover loosely with tin foil (it will puff up) and bake in a 350 oven for 45 minutes. Uncover and finish cooking till jiggly but not liquid in the center, around 15 -20 minutes more. Can also be made in individual ramekins, which take about 20 minutes to bake.