Mexican Corn Pudding (in cast iron skillet)

By á-47

Ingredients

• 2 cups water
• 2 cups evaporated milk
• 1 1/2 cups yellow cornmeal
• 1 tea. salt
• 1 Tbsp. sugar
• 1 up corn kernels
• 1/2 chopped red pepper
• 2 Tbsp. melted butter
• 1/2 cup grated cheddar cheese
• 2 Tbsp. chopped cilantro
• 5 eggs
• 1 Tbsp. baking powder
• 2 Tbsp. chopped chile (your choice)
• salt to taste
• pepper to taste

Preparation

Step 1

Combine water and evaporated milk and bring to a boil. Add cornmeal, salt and sugar. Reduce heat to medium low and whisk until thickened. (If mixture becomes too thick, add more milk, up to 1/2 cup). Remove from heat and add corn kernels, red pepper, butte,r cheese and cilantro. Set aside.

Whisk eggs together with baking powder until frothy. Add chile and whisk in cornmeal mixture. Blend well. Add salt and pepper to taste and pour into greased casserole or skillet.

Bake at 425 degrees for 30 minute3s or until golden brown.