Wednesday, June 10, 2015

Jalapeño Corn Pudding: A Comfort Food Classic

I found this fabulous Jalapeño Corn Pudding recipe in an old issue of Bon Appétit magazine. A reader had requested the corn pudding recipe from the Lido Restaurant at the Dolphin Bay Resort in California, and is the perfect side dish for BBQ ribs. If you like bread pudding, corn bread, and Southwestern flavours, you'll love this full-flavoured corn pudding. Corn niblets, chopped onion, garlic and jalapeños are sautéed in a little butter until the onions become soft and translucent. Corn meal, whole milk and cream and then added, along with diced red pepper, cilantro, green onions and cheddar cheese. As the mixture cools slightly, egg yolks and whisked egg whites are added to the batter, for a light soufflé-like texture, and then poured into a buttered casserole or ramekins, and topped with a final sprinkling of cheese. Baked for 35-45 minutes until the pudding becomes rich, fluffy and golden brown, this is classic Southern comfort food at its decadent best.

Diced onion, jalapeño peppers, corn and garlic are sautéed in butter until onion is soft and translucent

Cornmeal is added and mixed to combine 

Add milk and cream and stir over medium heat until a thick batter forms, about 2 minutes

Chopped red pepper, scallions and cilantro are then added

The mixture is stirred well to combine

2 egg yolks and shredded cheddar is added to the mixture

Two whisked egg whites are then folded onto the batter

The mixture is poured into a greased baking dish and topped with more grated cheddar,
then baked at 350°F for 35-45 minutes until puffed and golden

Jalapeño Corn Pudding

Serves 6-8

2 tbsp butter

1 cup chopped yellow onion
3 cups fresh corn kernels

1/3 cup finely chopped, seeded, jarred jalapeño peppers

3 garlic cloves, chopped

1 cup cornmeal
1 1/2 cups whole milk

1/2 cup heavy whipping cream

1 cup finely chopped red bell pepper
1/2 cup chopped green onions

1/2 cup chopped fresh cilantro

1 tsp salt
1/2 tsp black pepper

4 large eggs, separated

1 3/4 cups grated extra-sharp cheddar cheese or monterey jack

Preheat oven to 350°F. Butter a 2-quart shallow baking dish or 6-8 ramekins. Melt butter in a frying pan over medium-high heat, and sauté the onion, corn, jalapeño peppers and garlic until onion is soft and translucent, about 6-7 minutes. Stir in the cornmeal, then add the milk and cream, and stir over medium heat until a thick batter forms, about 2 minutes. Transfer to a large bowl. Stir in red peppers, green onions, cilantro, 1 cup of cheese, 1 tsp salt, and black pepper, and allow to cool for 15 minutes. Meanwhile whip the egg whites in a separate bowl with a tiny pinch of salt until they form soft peaks. Mix the egg yolks into the cooled-down pudding batter, then gently fold the egg whites into the batter. Pour the batter into the buttered baking dish, or ramekins, and sprinkle with the remaining 3/4 cups of cheese. Bake until the top is golden and the centre is just set, about 35-45 minutes for a large casserole, and 25-30 minutes for small ramekins. Serve immediately with the Ina's BBQ Ribs.