Monday Recipe: Jalapeno Corn Pudding via Bon Appetit

     Monday is once again upon us and that means another recipe. Last week I posted on my Facebook page about a jalapeno feast I cooked over the weekend.  Logically, I waited over a week to post a recipe from that meal.  This recipe is always a favorite in my house. While it is a bit labor intensive, it's worth it. The consistency is similar to a very moist corn bread. It's a great side for just about any meat. 

     A nice thing about this recipe is that it's easy to customize. If you don't like jalapenos, leave them out. If you want more heat, add a couple more or swap out a hotter pepper. I tend to use a heaping 1/3 cup of jalapenos. I like the flavor and the added heat gives the dish a little more punch. Enjoy!

Jalapeno Corn Pudding

 (via Bon Appetit)

Ingredients

2 tablespoons (1/4 stick) butter

1 cup chopped onion

1 cup fresh corn kernels

1/3 cup finely chopped seeded jalapeños

3 garlic cloves, chopped

1 cup cornmeal

1 ½ cups milk

½ cup heavy whipping cream

1 cup chopped roasted red bell peppers (from jar, drained is ok)

½ cup chopped green onions

½ cup chopped fresh cilantro

½ teaspoons freshly ground black pepper

3 large eggs, separated

1 cup coarsely grated Manchego or sharp cheddar cheese

Directions

1. Preheat oven to 350F. Butter 2-quart shallow baking dish
2. Melt 2 tablespoons butter in skillet over medium-high heat. Add onion, corn, jalapeño, garlic. Sauté until soft, about 4 minutes
3. Stir in cornmeal, add milk and cream. Stir over medium heat until thick batter forms (about 2 minutes)
4.   Transfer to large bowl, stir in red peppers,green onions, cilantro, 1 teaspoon salt, pepper. Cool 15 minutes. Stir in eggyolks
5.  In mixer, beat egg whites until soft peaks form.Fold into batter.
6.   Transfer to baking dish. Sprinkle with cheese.Bake until top is golden brown and center is just set (about 35 minutes). Serve immediately

Good times!