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
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3
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cups
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Corn kernels, fresh or frozen
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1/2
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cup
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butter, melted, plus a little for greasing the dish
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2
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whole
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eggs
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1
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cup
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sour cream
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8
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oz
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pepper-jack cheese, cut in 1/2 inch cubes
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1/2
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cup
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cornmeal
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2
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whole
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poblano or anaheim pepper, skinned, seeded, and chopped
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1/2
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tsp
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salt
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1/2
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cup
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parmesan cheese, grated
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|
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1
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Preheat oven to medium (350F/180C).
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2
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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.
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Servings: 8
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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.
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Amount Per Serving
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Calories
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403.23
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Calories From Fat (65%)
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262.83
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% Daily Value
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Total Fat 29.92g
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46%
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Saturated Fat 18.03g
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90%
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Cholesterol 126.76mg
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42%
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Sodium 432.94mg
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18%
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Potassium 302.58mg
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9%
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Total Carbohydrates 22.3g
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7%
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Fiber 2.38g
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10%
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Sugar 0.52g
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|
Protein 14.63g
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29%
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|
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