Corn Pudding with Jalapeno

By á-47

Ingredients

• 2 Tbsp. butter
• 1 cup chopped onion
• 1 cup corn kernels
• 1/3 cup finely chopped seeded jalapeno
• 3 garlic cloves, chopped
• 1 cup cornmeal
• 1 1/2 cups whole milk
• 1/2 cup heavy whipping cream
• 1 cup chopped roasted red bell peppers from jar, drained
• 1/2 cup chopped green onions
• 1/2 cup chopped fresh cilantro
• 1/2 tea. pepper
• 2 eggs, separated
• 1 cup grated Manchego cheese or sharp cheddar

Preparation

Step 1

Preheat oven to 350 degrees. Butter 2 quart shallow baking dish. Melt 2 Tbsp. butter in a large skillet over medium-high heat. Add onion, corn, jalapeno and garlic; saute until soft, about 4 minutes. Stir in cornmeal. Add milk and cream; stir over medium heat thick batter forms, about 2 minutes. Transfer to large bowl. Stir in red peppers, green onions, cilantro, 1 tea. salt, and pepper; cool 15 minutes.

Stir in egg yolks. Using mixer with clean, dry beaters, beat egg whites in medium bowl until soft peaks form. Fold whites into batter. Transfer to dish. Sprinkle with cheese. Bake pudding until top is golden and center is just set, about 35 minutes.

Serve immediately.