Please consult the OU's guidelines for checking fruits and vegetables.

Corn Pudding

Modified from the book Fonda San Miguel: Thirty Years of Food and Art | Dairy

Ingredients

2 pounds frozen corn kernels, thawed

milk as needed (about 1 cup)

6 eggs, separated

1/2 cup sugar

6 tablespoons butter, softened

3/4 cup flour

1 teaspoon kosher salt

1 teaspoon baking powder

1 cup (4 ounces) shredded Monterey Jack, or Cheddar cheese

1 poblano chile, roasted, peeled, seeded, and cut into 1/4-inch strips

Half of a red bell pepper, cut into strips



Instructions

Preheat oven to 350 degrees. Lightly grease a 13-by-9-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, one 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.