This recipe was prepared for Wendy and me during a Christmas visit to Oregon and Washington by my stepfather Lee, who came to cooking late in life but has taken to it with great pleasure. It is adapted from a recipe by the actress Linda Evans in her food memoir Recipes for Life.
For a more nuanced, whole-foods approach, try substituting manchego or another medium white cheese for the jack cheese, and experiment with more robust peppers such as jalapeno, serrano, or even a rich and fiery red varietal like Georgia Flame or Cyklon.
|
Corn Pudding with Cheese and Peppers
|
|
3
|
cups
|
Corn kernels, fresh or frozen
|
|
1/2
|
cup
|
butter, melted, plus a little for greasing the dish
|
|
2
|
whole
|
eggs
|
|
1
|
cup
|
sour cream
|
|
8
|
oz
|
pepper-jack cheese, cut in 1/2 inch cubes
|
|
|
1/2
|
cup
|
cornmeal
|
|
2
|
whole
|
poblano or anaheim pepper, skinned, seeded, and chopped
|
|
1/2
|
tsp
|
salt
|
|
1/2
|
cup
|
parmesan cheese, grated
|
|
|
|
1
|
Preheat oven to medium (350F/180C).
|
|
2
|
Puree a third of the corn kernels with the butter and eggs. Combine all ingredients except the parmesan in a large bowl, mix well, and pour into shallow buttered baking dish. Spread the parmesan on top and bake until set and golden.
|
|
|
Servings: 8
|
|
Nutrition Facts
|
Serving size: 1/8 of a recipe (5.8 ounces).
Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.
Nutrition information calculated from recipe ingredients.
|
|
Amount Per Serving
|
|
Calories
|
403.23
|
|
Calories From Fat (65%)
|
262.83
|
|
% Daily Value
|
|
Total Fat 29.92g
|
46%
|
|
Saturated Fat 18.03g
|
90%
|
|
Cholesterol 126.76mg
|
42%
|
|
Sodium 432.94mg
|
18%
|
|
Potassium 302.58mg
|
9%
|
|
Total Carbohydrates 22.3g
|
7%
|
|
Fiber 2.38g
|
10%
|
|
Sugar 0.52g
|
|
|
Protein 14.63g
|
29%
|
|
|
