Corn Woman (LE)
Joaquin Moragues
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La Belle Cuisine - More Side Dish Recipes

Fine Cuisine with Art Infusion

"To cook is to create. And to create well...is an act of ingenuity, and faith."

Three Corn Pudding

"Sex is good, but not as good as fresh sweet corn."
~ Garrison Keillor

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Friday, November 10, 2006

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Indian Corn
Del Gish
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Three Corn Pudding
Gourmet Archives

1/2 cup hominy grits
1 teaspoon salt
2 tablespoons unsalted butter
One 17-ounce tin cream-style corn
1/2 cup yellow cornmeal
3 large eggs, beaten lightly
1/4 cup milk
1/4 pound Monterey Jack cheese, grated
One 4-ounce tin green chiles [chopped]
Cayenne pepper to taste
[Feel free to add garlic if you like… we do.]

In heavy saucepan bring 2 cups water [or chicken broth] to a boil, add the grits gradually stirring constantly, and the salt, and simmer the mixture, covered, stirring occasionally, for 25 minutes or until the grits are thick and have absorbed the water.
Add the butter, stir the mixture until the butter is melted and let it stand, covered, for 10 minutes. Transfer the mixture to a large bowl, and the corn and cornmeal, and combine the mixture well.
In a small bowl beat together the eggs and the milk, add to grits mixture and combine the mixture well. Stir in the Monterey Jack, green chiles, cayenne, and salt to taste. Transfer the mixture to a buttered 1 1/2-quart baking dish and bake it in the middle of a preheated 350-degree F. oven 1 hour and 10 minutes, or until it is set and a skewer inserted in the center comes out clean. Let the pudding stand 10 minutes before serving. Serves 4.
 

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