|
|
|
 |
|
|
Chimayo Corn Pudding
corn casserole |
 |
|
4OZ canned green chile
2 medium onions, diced
2 cloves garlic, pressed
2 1/2 cups frozen corn
2 eggs beaten
3/4 cups buttermilk
1 cup blue cornmeal
1/2 TSP baking soda
1 cup shredded Gouda cheese
1 cup shredded mozzarella cheese
|
PREHEAT OVEN TO 350 DEGREES. GENEROUSLY BUTTER A 9X13 INCH BAKING DISH. SAUTE ONIONS AND GARLIC IN LARGE PAN UNTIL GOLDEN. REMOVE FROM HEAT. ADD CORN TO ONIONS AND STIR LIGHTLY. ADD CHILE AND LIQUID TO THE ONION AND CORN MIXTURE; STIR.
IN A LARGE BOWL, BEAT EGGS, THEN ADD BUTTERMILK AND CONTINUE BEATING UNTIL WELL MIXED. COMBINE BLUE CORNMEAL AND BAKING SODA AND ADD TO THE EGG AND MILK MIXTURE, STIRRING UNTIL SMOOTH. ADD THE COMBINATION TO THE CORN MIXTURE.
GENTLY STIR IN CHEESES; DO NOT OVER MIX. POUR MIXTURE INTO PREPARED DISH AND BAKE AT 350 DEGREES FOR APPROXIMATELY 50 MINUTES, UNTIL TOP IS GOLDEN BROWN.. SERVES 6...
|
 |
Preparation Time: 50 min |
Serves: 6 |
| Recipe Origin: United States |
|
Submitted by: |
|
Tyler Wolfe
Missouri
United States |
|
|
|
|
| This recipe has been viewed 4452 times. |
|
|
|
