INDIAN CORN PUDDING
Provided by Terry Conlan
Categories Food Processor Cheese Egg Garlic Onion Side Bake Vegetarian Corn Hot Pepper Healthy Sour Cream Tortillas
Yield Makes 12 (3/4-cup) servings
Number Of Ingredients 14
Steps:
- Preheat oven to 350°F. Coat 8-inch springform pan with nonstick spray. Line outside of pan with foil to prevent batter from leaking and place on cookie sheet (see tip, below).
- Place tortillas directly on oven rack and toast, turning halfway through, until crisp and dry, about 5 minutes. Let cool, then grind finely in clean spice grinder or small food processor. Set aside.
- Using tongs, hold poblano over stovetop burner on high heat, turning frequently, until blackened all over, 5 to 10 minutes. (Alternatively, roast under broiler, turning and watching carefully.) Place in medium bowl, cover with plate, and let steam until cool enough to handle, 10 to 15 minutes. Using paper towels, wipe away charred skin. Cut out and discard stem and core. Halve pepper lengthwise, scrape out seeds, and dice half pepper, reserving remainder for another use. Set aside diced pepper.
- In food processor, purée 2 1/2 cups corn and 1/2 cup milk until smooth. Set aside.
- In medium skillet over medium heat, warm oil. Add onion and 1/4 teaspoon salt and cook, stirring occasionally, until softened, about 3 to 4 minutes. Add garlic and cook, stirring constantly, until fragrant and slightly softened, about 30 seconds.
- Transfer onions and garlic to large bowl. Add ground tortillas, diced poblano, puréed corn, remaining 1/2 cup corn, remaining 1 cup milk, remaining 3/4 teaspoon salt, eggs, cheese, sour cream, masa harina, and sugar. Whisk to combine.
- Scrape mixture into pan and bake until center is just set, 40 to 50 minutes. Cool 5 minutes in pan on rack. Carefully invert pan onto serving platter and release sides. Remove bottom of pan (now on top) and serve.
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Numan Qadoos
[email protected]This was a great recipe! I made it for a family gathering and everyone loved it.
Jameelah Ahmad musawa
[email protected]I was looking for a corn pudding recipe that was a little different and this one fit the bill. It was delicious and I will definitely be making it again.
Sabelo Sibiya
[email protected]This corn pudding is so easy to make and it's always a crowd-pleaser. I love that I can make it ahead of time and just pop it in the oven when I'm ready to serve.
Induka Samankumari
[email protected]I've made this corn pudding for years and it's always a hit. It's the perfect side dish for any occasion.
Munashe Chikwekwete
[email protected]This was the first corn pudding I've ever made and it was delicious! I'll definitely be making it again.
ifeanyi nwabunor
[email protected]I'm always looking for new corn pudding recipes and this one did not disappoint. It's now my go-to recipe.
Lacag samee
[email protected]This corn pudding is the perfect comfort food. It's warm, creamy, and cheesy. I could eat it every day!
Riquesha Chatrie
[email protected]I made this for a potluck and it was a huge success. Everyone loved it!
Baba Yussif Alhassan
[email protected]I was a little skeptical about this recipe because I'm not a huge fan of corn pudding, but I was pleasantly surprised. It was really good! I'll definitely be making it again.
Shauna Chester
[email protected]This was my first time making corn pudding and it turned out great! I followed the recipe exactly and it was perfect.
michael hunter
[email protected]I've made this corn pudding several times now and it's always a crowd-pleaser. It's easy to make and always turns out perfectly.
Binoy Arja
[email protected]This Indian corn pudding was a hit at our dinner party! It was creamy, flavorful, and had just the right amount of sweetness. I will definitely be making this again.