Corn Pudding

ingredients

• 2 pounds frozen corn kernels, thawed
• Whole milk as needed (about 1 cup)
• 6 eggs, separated
• 1/2 cup sugar
• 1/3 cup butter, softened
  1/2 cup whipped butter
  1/3 cup hydrogenated fat
  1/3 cup margarine
  1/4 cup olive oil
• 3/4 cup all-purpose flour
• 1 teaspoon sea salt
• 1 teaspoon baking powder
  1/4 teaspoon baking soda & 1/4 cup molasses
  1/4 teaspoon baking soda & 1/2 cup sour milk/buttermilk/yogurt
  1/4 teaspoon baking soda & 1/2 teaspoon cream of tartar
• 1 cup (4-ounces) shredded Chihuahua, Monterey Jack, or Cheddar cheese
• 1 poblano chile, roasted, skinned, seeded, and cut into 0.25 inch strips
• Half of a red bell pepper, cut into strips

directions

Preheat oven to 350 degrees. Lightly grease a 13x9 inch baking dish and set aside. In a food processor fitted with a steel blade, puree the corn with only enough milk to make a smooth puree, not to exceed 1 cup. With the machine running, add egg yolks, 1 at a time, and process 30 seconds after each addition. With the machine running, add the sugar a little at a time and continue processing until mixture is lighter in color and sugar is dissolved, about 3 minutes. Add butter and process until smooth. Transfer to a large bowl. In a separate bowl, combine flour, salt, and baking powder, fold into corn mixture. Beat egg whites until soft peaks form and fold into corn mixture, alternating with the shredded cheese. Pour into the prepared baking dish and garnish with strips of chile and red bell pepper. Bake in preheated oven for 45 minutes, or until golden brown. Serve warm or at room temperature.

Any combination of vegetables can be used in the corn pudding, as long as the quantities are the same as for the corn. Just make sure the vegetables are fresh.

The soufflé will fall as it cools. The corn pudding can also be made in individual serving sizes. Simply bake in small ramekins.