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Calypso Corn Pudding with Cilantro Cream

4 star rating
 

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Submitted by: gr8folks501311

 

This corn pudding is made with cornmeal, flour, sugar and ground red pepper, plus butter and whipping cream. Two types of corn are used--whole kernel and cream-style, and three kinds of peppers--poblano, jalapeno and bell. It's served with a Cilantro Cream, made with sour cream, light cream, cilantro leaves and coriander.
 

Ingredients

  • For Corn Pudding:
  • 1/2 cup stone ground cornmeal
  • 1/2 cup flour
  • 1/2 cup sugar
  • 2 tbsp baking powder
  • 1/2 tsp salt
  • 1/2 tsp cayenne pepper
  • 6 large eggs
  • 1 stick unsalted butter, melted
  • 1/2 cup whipping cream
  • 1 (8 oz) can cream-style corn
  • 1 tbsp extra virgin olive oil
  • 1 poblano pepper, seeded, stemmed and diced
  • 1 bell pepper, seeded, stemmed and diced
  • 1 jalapeno pepper, seeded, stemmed and diced
  • 1/2 cup chopped red onion
  • 1 (16 oz) bag frozen corn, thawed
  • 1 cup jalapeno-jack cheese, grated
  • For Cilantro Cream:
  • 1/2 cup sour cream
  • 3 tbsp half-and-half
  • 1/2 tbsp fresh lime juice
  • 1/2 cup cilantro leaves, finely chopped
  • 1 tsp ground coriander
  • 1/2 tsp salt

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Method

Preheat oven to 350 degrees. Lightly grease a 2 1/2-quart baking dish. Sift cornmeal, flour, sugar, baking powder, salt and cayenne pepper together in medium bowl. In another bowl place eggs and lightly beat, stir in melted butter, cream and cream-style corn. Toss dry ingredients into batter, whisking to incorporate ingredients. Heat olive oil in medium skillet until medium-hot; add peppers and onion; cook and stir for 4 minutes. Toss softened vegetables into batter, lightly toss to combine. Transfer contents into prepared baking dish; top with grated cheese; place in oven to bake for 40 minutes or until golden brown. Meanwhile, make cilantro cream by mixing together sour cream and half-and-half. Then add lime juice, cilantro, coriander and salt; stir well, cover with saran wrap and refrigerate until ready to serve. Remove corn pudding from oven and let sit about eight minutes before serving. Scoop generous portion of corn pudding onto each of 10 serving dishes and top with a scoop of Cilantro Cream.

 

Notes:

 

Number of Servings: 10

 

Submitted by: gr8folks501311 ()

 

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