Chile Roasted Corn Pudding Recipe
Read more: The Spicy Lover's Thanksgiving Menu
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- Yield:8 servings
Ingredients
- 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
Directions
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1.
Preheat oven to 450°F.
-
2.
In a small bowl, stir together the stick of butter, chile powder, garlic and salt.
-
3.
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.
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4.
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.
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5.
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.
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6.
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.
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7.
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
This Recipe Appears In
The Spicy Lover's Thanksgiving MenuAll products linked here have been independently selected by our editors. We may earn a commission on purchases, as described in our affiliate policy.
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