Southwest Corn Pudding
This chile pepper gets its name from its origin. In Spanish, serrano is an adjective meaning “from the mountains” which is where it originated-in the mountains of Hildalgo, Mexico. The serrano is normally about twice as hot as Jalapeno (about 10,000 to 15,000 Scoville units). It is the second most popular chile pepper in Mexico. This chile is used mostly for salsas but can also be used in soups, sauces, chili or stews. Try these as a hotter substitute for Jalapeno.
Serves 6
Ingredients
¾ cup yellow cornmeal or polenta
1 tsp baking powder
½ tsp salt
Pinch of ground black pepper
1 (15-ounce) can creamed corn or regular corn
½ cup chopped green onions (spring onions)
½ cup roasted red bell pepper, diced
1 roasted green or red chile, peeled, seeded and diced
1 cup cheddar cheese
1 cup Monterey Jack cheese
½ cup melted butter
1 cup heavy cream
2 eggs, beaten
Instructions
Pre-heat the oven to 350 F (180 C).
Lightly brush the inside of a Dutch oven or casserole dish with melted butter or vegetable oil.
Combine the cornmeal, baking powder, salt and pepper in a bowl.
In order to roast the green or red chile pepper, slice it in half and remove the seeds. Rub the skin with olive oil and bake in oven for 10 – 15 minutes until the skin blisters. Remove from oven and let cool; peel the skin off and dice into small pieces.
In a separate bowl, combine the corn, green onions, roasted red bell pepper, diced chile and cheeses. Stir in the dry ingredients, then add the melted butter, cream and eggs and mix well.
Spoon the mixture into the Dutch oven or casserole dish, cover and bake for around 30 minutes. Remove the cover from the dish and let bake for another 10 – 15 minutes until the mixture firms and turns golden on top. Let rest for 10 minutes before serving.
Notes
You can use a can of ordinary corn instead of creamed corn, if desired.
From gdaysouffle.com