Corn Pudding With Jalapenos #895 8/08

Categories:
corn, New 2008, peppers

16 oz frozen corn; thawed
2 cups milk
1/2 cup cream (heavy)
2 tablespoon unsalted butter
3/4 cup yellow cornmeal
3 tablespoon chives, fresh; chopped
1 tablespoon pickeled Jalapeno peppers; minced
salt & Pepper; to taste
3 large eggs; separated

Preheat oven to 350°F. Put corn in a large pot with milk and cream. Set over low heat and bring to a simmer; then shut off heat and cover to let corn steep, about 15 minutes. Remove corn from milk and set aside. Strain the milk mixture and set back over high heat, add butter and pour in the cornmeal in a slow steady stream, whisking at the same time. Cook and whisk constantly until the cornmeal is blended in and the mixture is smooth and thick, it should look like porridge. Take the pot off the stove and stir in the corn, chives, jalapenos and salt and pepper. Mix in the egg yolks one at a time to make it more like a batter. In a separate bowl, beat the egg whites until they hold stiff peaks. Fold the whites into the pudding to lighten it. Coat an 8 X 8 baking dish with Pam. Spoon batter into the dish and bake about 30 minutes. When it is done, the corn pudding will look puffed and golden brown, like a souffle. Spoon into the bottom of bowls and serve chili over top.

Contributor: Tyler Florence

Yield: 6 servings