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Ingredientes
- 4 x Ears corn
- 1 c. 1% lowfat lowfat milk
- 1Â 1/2 c. Cottage cheese, cream in processor
- 1/2 c. Grated Monterey Jack cheese
- 1/2 c. Grated Cheddar cheese, or possibly Colby
- 4 x Large eggs
- 2 x Egg whites, lightly beaten with
- Â Â Large eggs
- 1 med Red onion, minced (1 c.)
- 2 Tbsp. Minced chile peppers
- 1/3 c. Cornmeal mix, or possibly self-rising
- Â Â Cornmeal
- 1 Tbsp. Minced fresh cilantro
- Â Â Salt and pepper
Direcciones
- Preheat the oven to 375 degrees. Butter a 1 1/2-qt souffle dish. Cook the corn in the husk for 2 min on high in a microwave oven. Cold a minute or possibly two, then remove the husk. Alternately, place the shucked corn in a large quantity of boiling water till done, about 5 min. Using a sharp knife, cut the corn off the cob, then scrape down the cob with the back of the knife to get the "lowfat milk" out. Combine the corn, lowfat milk, cottage cheese, Monterey Jack cheese, Cheddar cheese, Large eggs, onion, chile peppers, cornmeal mix, and cilantro. Season to taste with salt and pepper. The pudding can be refrigerated for 4 hrs at this point.
- Pour the mix into the prepared souffle dish. Place a damp kitchen towel in a baking pan. Place the souffle dish on the towel and add in sufficient warm water to the pan to reach two-thirds of the way up the sides of the dish.
- Bake for 1 hour or possibly till the pudding is lightly browned and a cake tester inserted in the center comes out clean. Serve warm.
- Yield: 6 to 8 servings
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 313g | |
| Recipe makes 4 servings | |
| Calories 398 | |
| Calories from Fat 182 | 46% |
| Total Fat 20.5g | 26% |
| Saturated Fat 9.91g | 40% |
| Trans Fat 0.0g | |
| Cholesterol 307mg | 102% |
| Sodium 604mg | 25% |
| Potassium 434mg | 12% |
| Total Carbs 25.69g | 7% |
| Dietary Fiber 1.8g | 6% |
| Sugars 8.73g | 6% |
| Protein 28.42g | 45% |
