Chile Roasted Corn Pudding
About This Recipe
|This recipe appears in:||The Spicy Lover's Thanksgiving Menu|
- 1/2 cup(1 stick) plus two tablespoons butter, softened, divided
- 1 tbsp chile powder
- 2 tbsp minced garlic
- 1 tsp salt
- 2 cups corn kernels
- 4 cups milk
- 1 and 1/4 cups finely ground cornmeal
- 2 tsp salt
- 6 eggs, divided
- 1/2 cup grated cheddar cheese
- 1/4 cup dry bread crumbs, or crushed crackers
Preheat oven to 450°F.
In a small bowl, stir together the stick of butter, chile powder, garlic and salt.
In a large bowl, combine corn with all but 1 tablespoon of the chile butter. Spread onto a baking sheet, and roast for 5 to 10 minutes, stirring once.
In a large pot, heat milk until almost boiling. Reduce heat to low, and whisking constantly, add the cornmeal. Stir until very thick, about 8 minutes.
Remove from heat, and stir in the remaining 2 tablespoons butter, roasted corn mixture and salt. Add in 4 eggs and two yolks, reserving the 2 egg whites.
In a mixer, whip egg whites to soft peaks. Fold into corn mixture. Pour mixture into a buttered 9-by 13-inch pan, and allow to cool.
Adjust the oven to 500°F. In a small bowl, mix the cheese and bread crumbs. Spread evenly over the pudding. Dot with the remaining chile butter, and bake for 15 minutes, or until pudding is golden brown