Recipe Category: Pudding
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Ingredients
Serves 6-8
- 1 tbsp extra-virgin olive oil
- 8 oz. chorizo sausage
- 1 1/4 cups whole milk
- 1/4 cup unsalted butter
- 4 scallions, tips trimmed and coarsely chopped
- 1/4 cup flour
- 1/2 tsp salt
- 1/2 tsp finely ground black pepper
- 4 large eggs
- 1/2 cup coarsely ground yellow cornmeal
- 1 cup cooked sweet corn
- 1/2 cup shredded cheddar cheese
- 2 jalapenos, seeded, stemmed and minced
- 3 tbsp chopped fresh cilantro
- 3 plum tomatoes, seeded and coarsely chopped
Method
- Preheat the oven to 350 degrees F
- Generously grease an 8-or 9-inch round cake pan (or, for family-style service, use a gratin or other table-ready dish) with butter and set aside
- Heat the olive oil in a medium skillet over medium-high heat
- Add the chorizo and saute until cooked through and lightly browned, about 4-5 minutes
- Drain sausage on paper towels and set aside
- Heat the milk in a small saucepan until it just comes to a boil
- In a large saucepan, heat the butter over medium heat until it’s just melted
- Add the scallions and cook until just soft, about 2 minutes
- Stir in the flour
- Add the hot milk and whisk vigorously until the mixture is well combined
- Stir in the salt and pepper
- Remove from the heat and allow the mixture to cool slightly
- Whisk the eggs together in a measuring cup or small bowl
- Stir the eggs into the cooled milk mixture
- Whisk in the cornmeal
- Fold in the sweet corn, sausage and cheese
- Stir in half of the jalapeno peppers and half of the cilantro
- Spoon the mixture into the prepared cake pan and bake for 25-30 minutes, until lightly browned and set in the center
- In the meantime, combine the remaining jalapeno pepper, cilantro and plum tomatoes in a small bowl
- Remove the corn pudding from the oven and allow to cool slightly to cut into wedges
- Serve with the tomato mixture
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