Corn and Jalapeno Custard

Jalapenos are the most popular chile peppers in the US. This is probably due to the availability and versatility of the chile. Jalapenos have a balanced combination of flavor and heat.

The demand for these have caused breeders to develop a broad range of varieties. You can now get jalapenos with various heat level and sizes. These can be used in salsas, stuffed, or eaten straight with cheeseburgers (my personal favorite).

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Ingredients:

2 Tbsp jalapeno chiles, stems and seeds removed, chopped
1/2 cup creamed corn
1/2 cup cooked rice
1/2 cup grated cheddar cheese
1/4 cup yellow cornmeal
1/4 cup whole milk
1/4 cup minced onion
1/4 cup chopped black olives
1 egg, beaten
1/2 tsp ground cumin
1/2 tsp salt
1/8 tsp baking powder

Instructions:

Combine all ingredients and place in a greased 8 x 8-inch baking dish. Bake at 350° for 30 minutes or until set and lightly browned.

Serves 4 to 6.

From Just North of the Border, by Dave De Witt and Nancy Gerlach