Serves: 8
4 cups whole corn kernels, divided
4 cups milk
3/4 cup cornmeal
2 eggs, beaten
2 3-ounce cans diced green chiles, drained
1 1/2 teaspoons chili powder
1 teaspoon salt
1/2 teaspoon black pepper
In the bowl of a food processor, puree 2 cups of corn; remove to a large bowl and stir in the remaining corn. Set aside.
Heat milk in a large saucepan until hot and stir in cornmeal. Cook, stirring, about 5 minutes, until thickened. Stir in reserved corn mixture and remaining ingredients. Pour mixture into a buttered 2-quart souffle dish or casserole and bake in a 350-degree oven until filling is set and crown is browned, about 1 hour and 10 minutes.
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