Mexican Corn and Cheese Pudding

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Posted by: Carla

 

 

 

* Exported from MasterCook *

 

Mexican Corn and Cheese Pudding

 

Recipe By :Reader's Digest Great Recipes for Good Health

Serving Size : 4 Preparation Time :0:00

Categories : Casserole Cheese

Corn

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

3 cups skim milk

3/4 cup yellow cornmeal

1 1/3 cups fresh corn

(or one 8 3/4-ounce can whole kernel corn,

drained)

1/2 cup shredded Fontina cheese

1/2 cup shredded Monterey Jack cheese

2 tablespoons plain low-fat yogurt

1 4-ounce can chopped green chilies -- drained

1/4 teaspoon salt

1/4 teaspoon black pepper

1/8 teaspoon cayenne pepper

 

1. Preheat the oven to 350 degrees. In a small bowl, whisk 1 cup of the milk

into the cornmeal and set aside. In a medium-size heavy saucepan over

moderate heat, bring the remaining milk to a simmer--about 3 minutes. Whisk

in the cornmeal mixture and cook, stirring, for 5 to 7 minutes or until

thickened.

2. Remove the mixture from the heat and stir in the corn, Fontina cheese,

half the Monterey Jack cheese, the yogurt, green chilies, salt, black pepper,

and cayenne pepper.

3. Spoon the mixture into an ungreased 1 1/2-quart casserole and sprinkle

with the rest of the Monterey Jack. Bake, uncovered, for 20 minutes or until

the pudding has set and the top is golden brown.

 

 

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