Tawny Corn and Vegetable Pudding
In this simple, nicely
textured dish, the classic combination of cornmeal and cheese is
spiked with a hit of chile, which both blends in and stands out at
the same time. Try serving this for breakfast or brunch.
- Use a fine grade of
cornmeal (not the coarser polenta) for best results.
- Once baked, this recipe
freezes and reheats well. To freeze individual squares, wrap each
one tightly in plastic wrap and then seal them in a heavy zip-style
plastic bag. Defrosting and reheating are easy in a
Nonstick spray for the pan
1 tablespoon olive oil or butter
1 cup minced fresh chiles (poblano or anaheim) or canned green
3/4 teaspoon salt
2 cups corn kernels (fresh or frozen, defrosted if frozen)
1 tablespoon pure ground chile powder
1/4 cup minced scallion
3 cups milk
1 cup cornmeal
1 tablespoon Dijon mustard
4 large eggs, beaten
1 cup (packed) grated extra-sharp cheddar
Sour cream with chives
Salsa of your choice
- Preheat the oven to 350°F (325°F for
a glass pan). Lightly spray a 9- by 13-inch pan with nonstick
- Heat the olive oil or melt the butter in a medium-sized skillet
over medium heat. Add the chiles and salt, and sauté for 5 to
8 minutes, or until the chiles are soft.
- Add the corn, chile powder, and scallion, and sauté; for
another 3 minutes or so. Remove the pan from the heat and set
- Heat the milk in a medium-sized saucepan until it almost boils.
Turn the heat down, and whisk steadily as you sprinkle in the
cornmeal. Cook for 5 minutes over medium heat, stirring
- Remove from the heat and stir in the cooked vegetables (from
steps 2 and 3), the beaten eggs, and half of the cheese. When it is
thoroughly combined, transfer the mixture to the prepared pan.
- Bake for 20 minutes, then sprinkle the top with the remaining
cheese and bake for 10 minutes longerÑor until the pudding
is firm in the center.
- Cut into squares and serve hot or warm, with the topping of