Pumpkin Poblano Corn Pudding

By á-47

Ingredients

• 2 1/2 cups cornmeal
• 2 tea. baking powder
• 1 1/2 tea. salt
• 3 eggs, beaten
• 1/4 cup canola oil
• 1 (15 oz) can creamed corn
• 1 1/4 cups canned pumpkin
• 1 cup ricotta cheese
• 1 cup diced red onion
• 3/4 cup seeded and diced poblano chilies
• 1 Tbsp. minced fresh ginger
• 1 clove garlic, minced ( 1/2 tea)
• cooking spray, to coat pan

Preparation

Step 1

Preheat oven to 350 degrees.

Combine the cornmeal, baking powder and salt in a bowl. Make an indentation in the center of the mixture. Place the beaten eggs, the 1/4 cup canola oil, and the creamed corn into the indentation.

Using a whisk, combine the ingredients. Stir in the pumpkin and ricotta cheese. Blend well.

Stir in the red onion, poblano chilies, ginger and garlic.

Oil a 9x13 glass baking dish. Pour the batter into the dish. Smooth out the top.

Bake for about 45 minutes, or until the mixture is set like warm, soft pudding.