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Recipe Name: New Southwestern Corn Pudding Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/23/2014
Base: Comments:
Course: Dessert  
Preparation Time:
Number of Servings: 4

4 Ears corn
1 Cup(s) 1% lowfat milk
1 1/2 Cup(s) Cottage cheese, cream in
1/2 Cup(s) Grated monterey jack cheese
1/2 Cup(s) Grated cheddar cheese, or
4 Eggs
2 Egg whites, lightly beaten
1 Red onion, chopped 1 cup
2 Tablespoon(s) Chopped chile peppers
1/3 Cup(s) Cornmeal mix, or self-rising
1 Tablespoon(s) Chopped fresh cilantro
Salt and pepper
Preheat the oven to 375 degrees. Butter a 1 1/2-quart souffle dish.
Cookthe corn in the husk for 2 minutes on high in a microwave oven.
Cool aminute or two, then remove the husk. Alternately, place the
shucked cornin a large quantity of boiling water until done, about 5
minutes. Usinga sharp knife, cut the corn off the cob, then scrape down
the cob withthe back of the knife to get the "milk" out. Combine the
corn, milk,cottage cheese, Monterey Jack cheese, Cheddar cheese, eggs,
onion, chilepeppers, cornmeal mix, and cilantro. Season to taste with
salt andpepper. The pudding can be refrigerated for 4 hours at this
point. Pourthe mixture into the prepared souffle dish. Place a damp
kitchen towelin a baking pan. Place the souffle dish on the towel and
add enough hotwater to the pan to reach two-thirds of the way up the
sides of thedish. Bake for 1 hour or until the pudding is lightly
browned and a caketester inserted in the center comes out clean. Serve
hot. Yield: 6 to 8servings Recipe By : Nathalie Dupree, TVFNPosted
to MC-Recipe Digest V1 #239Date: Wed, 9 Oct 1996 15:26:55 -0700
(PDT)From: patH <>

Nutrition (calculated from recipe ingredients)
Calories: 534
Calories From Fat: 343
Total Fat: 38.9g
Cholesterol: 327.2mg
Sodium: 548mg
Potassium: 345.7mg
Carbohydrates: 20.8g
Fiber: <1g
Sugar: 4.5g
Protein: 25.2g

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