Receta Skillet-Baked Corn Pudding and a #Giveaway
I recently received “The New Southwest – Classic Flavors with a Modern Twist” cookbook to review and instantly fell in love. It’s by Meagan Micozzi of Scarletta Bakes blog fame, and I knew I’d love it by the title alone. Southwest flavors rank up there with Italian and Middle Eastern for me.
In fact for my 50th birthday, we rented a house on the coast, invited a bunch of close friends, and cooked up a southwestern Thanksgiving dinner that remains my favorite Thanksgiving dinner ever. Roasted poblano peppers, corn, cheese, black beans, and tomatoes – I could eat you every night of the week.
Just in time for Cinco de Mayo, I’m hosting a giveaway of one copy of this great cookbook. The cookbook includes more than 80 easy-to-follow recipes with color photos; a detailed guide to the Southwestern pantry with sections on spices, ingredients, chiles, and essential equipment; and informative sidebars about ingredients and techniques throughout. Recipes range from Stacked Squash Enchiladas with zucchini and yellow longneck squash, Coffee-Rubbed Lamb Chops With Weeknight Mole (Carnivorous Maximus really liked this one), Cheesy Beer Bread, to Chia Cupcakes. I can personally recommend them all.
The Skillet-Baked Corn Pudding, I’ve made three times now. I’ve made it exactly as Meagan directs, but also made a batch with buttermilk instead of whole milk since that’s what I had on hand that week. And in my latest version added some black beans since I’d just made a fresh batch in the slow cooker. Every version was delicious, and only needed a salad to complete the meal for me.
For the Vegetarian – Omnivore Table
The obvious option is a side of bacon or sausage, or divide this casserole into two skillets or baking pans and throw crumbled bacon or sausage in one of them. But feel free to try something different – chicken tacos and slow cooked pork carnitas come to mind.
Skillet-Baked Corn Pudding from "The New Southwest" cookbook by Meagan Micozzi
It’s hard to imagine a more comforting dish than corn pudding, and this creamy, colorful version does not disappoint. Roasted jalapeños add just the right amount of heat, melted Monterey Jack cheese brings the richness, and five whole eggs yield a soufflé-like consistency that goes way beyond tempting. This savory pudding is satisfying enough to serve as a vegetarian main course or a hearty side.
Ingredients...
- 4 cups canned or cooked fresh whole corn kernels, divided (I used fresh)
- 4 jalapeños, roasted, peeled, stemmed (I substituted one medium roasted poblano pepper)
- 1 tablespoon extra virgin olive oil
- ½ cup diced yellow onion
- 2 teaspoons minced fresh garlic
- 5 large eggs
- 1 cup whole milk
- 1 cup all-purpose flour
- 1½ teaspoons baking powder
- 1 teaspoon salt
- 1 cup shredded Monterey Jack cheese (I used Pepper Jack cheese)
Directions...
Preheat oven to 450°F.
Place 2 cups of corn and the jalapeños in the bowl of a food processor fitted with a steel blade and puree. Set aside.
Heat the olive oil in a large, oven-proof skillet. Add the onion and sauté until fragrant and translucent, approximately 5 minutes. Add the garlic and sauté for 2 more minutes. Stir in the pureed corn mixture and cook for approximately 4 more minutes, then remove from heat.
Whisk the eggs in a large bowl. Whisk in the milk, flour, baking powder, and salt, mixing just until you have a smooth, uniform batter. Fold in the remaining 2 cups corn and the cheese.
Stir the batter mixture into the sauté mixture in the skillet, mixing well to blend all ingredients. Carefully transfer the filled skillet to the oven and bake for 18 to 20 minutes or until the top of the pudding is golden brown and set. Serve immediately.
Cooking Notes...
When I made it, I stirred the sautéed vegetables into the batter and then poured it all into a new oven safe dish. I also added 1 cup cooked black beans with huge success.
2.5
http://thewimpyvegetarian.com/2014/05/skillet-baked-corn-pudding-and-a-giveaway/
Recipe The Wimpy Vegetarian at http://thewimpyvegetarian.com. I hope you like it!
Want to win a copy of the Scarletta Bakes new cookbook “The New Southwest”? Here’s what you need to do…
… Tweeting about the #giveaway
… Liking The Wimpy Vegetarian Facebook page
… Following me on Twitter
… Following me on Pinterest
… Leaving me a comment about anything at all
Deadline: Contest ends May 11, 2014 (Mother’s Day)
Sweepstakes open only to U.S. and Canadian residents 18 and over, with mailing addresses in the U.S. or Canada.
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Disclaimer: I was provided a review copy of The New Southwest cookbook. All opinions expressed are my own. This giveaway is not sponsored—I just want to spread the word on a great, great cookbook I think you’ll all enjoy!!
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