*  Exported from  MasterCook  *
                       New Southwestern Corn Pudding
 Recipe By     : Nathalie Dupree, TVFN
 Serving Size  : 4    Preparation Time :0:30
 Categories    : Dupree                           Dessert
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    4      ears          corn
    1      cup           1% lowfat milk
    1 1/2  cups          cottage cheese -- cream in processor
      1/2  cup           grated Monterey Jack cheese
      1/2  cup           grated Cheddar cheese -- or Colby
    4                    eggs
    2                    egg whites -- lightly beaten with
    1      medium        red onion -- chopped (1 cup)
    2      tablespoons   chopped chile peppers
      1/3  cup           cornmeal mix -- or self-rising
    1      tablespoon    chopped fresh cilantro
                         Salt and pepper
 Preheat the oven to 375 degrees. Butter a 1 1/2-quart souffle dish. Cook the
 corn in the husk for 2 minutes on high in a microwave oven. Cool a minute or
 two, then remove the husk. Alternately, place the shucked corn in a large
 quantity of boiling water until done, about 5 minutes. Using a sharp knife,
 cut the corn off the cob, then scrape down the cob with the back of the knife
 to get the “milk” out. Combine the corn, milk, cottage cheese, Monterey Jack
 cheese, Cheddar cheese, eggs, onion, chile peppers, cornmeal mix, and
 cilantro. Season to taste with salt and pepper. The pudding can be
 refrigerated for 4 hours at this point.
 Pour the mixture into the prepared souffle dish. Place a damp kitchen towel in
 a baking pan. Place the souffle dish on the towel and add enough hot water to
 the pan to reach two-thirds of the way up the sides of the dish. Bake for 1
 hour or until the pudding is lightly browned and a cake tester inserted in the
 center comes out clean. Serve hot.
 Yield: 6 to 8 servings
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