Breakfasts : Casseroles : Cilantro Corn Pudding
Cilantro Corn PuddingThis is a great brunch dish. We serve this with avocados and our tomatosalsa. Yield: 6 to 8 1 tablespoon butter 1/2 cup scallions, chopped 2 cups frozen yellow corn 3 tablespoons corn starch 1 cup half & half 3 large eggs 1/2 cup chicken stock 1/2 teaspoon black pepper dash cayenne pepper 1/3 cup roasted red pepper, chopped 1/2 cup fresh cilantro 1 cup Monterey Jack cheese, grated 1. Lightly spray an 8 x 8" baking dish with pan spray. Preheat oven to 375 degrees. 2. Heat butter in a saute pan. Saute scallions until soft. Remove from heat and let cool. 3. In a food processor, process the corn kernels, carn starch, and half & half until combined and only slightly smooth - some kernels should remain. 4. In a mixing bowl, whisk the eggs. Add the corn mixture into thje eggs until combined. Whisk in the chicken stock. 5. Stir in black and cayenne peppers, roasted pepper, cilantro scallions and cheese. 6. Spoon the batter into prepared baking pan. Place the pan in a larger deep pan and fill outer pan with hot water to reach about halfway up smaller pan (water bath). 7. Bake for 35 minutes until the pudding is lightly browned and the center is set. 8. Let sit for 10 minutes in warm place. Cut and serve. *This recipe can be prepared the night before. After spooning the batter in the prepared pan, cover and refrigerate. In the morning, allow to sit at room temperature for 30 minutes before baking. |
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