Saturday, April 23, 2005

Pumpkin Poblano Corn Pudding

Pumpkin Poblano Corn Pudding

From The Whole Foods Market Cookbook

Serves 10

* 21/2 cups cornmeal
* 2 teaspoons baking powder
* 11/2 teaspoons salt
* 3 large eggs, beaten
* 1/4 cup canola oil
* 1 (15 oz) can creamed corn
* 11/4 cups freshly cooked or canned pumpkin
* 1 cup ricotta cheese
* 1 cup diced red onion
* 3/4 cup seeded and diced poblano chilies
* 1 TB minced fresh ginger
* 1 clove garlic, minced (1/2 teaspoon)
* canola oil for oiling pan

Preheat oven to 350°F. Combine the cornmeal, baking powder, and salt in a bowl. Make an indentation in the center of the mixture. Place the beaten eggs, the 1/4 cup canola oil, and the creamed corn into the indentation. Using a whisk, combine the ingredients. Stir the pumpkin and ricotta cheese. Blend well. Stir in the red onion, poblano chilies, ginger and garlic. Oil a 13 x 9-inch glass baking dish with the canola oil. Pour the batter into the dish. Smooth out the top. Bake for about 45 minutes, or until the mixture is set like warm, soft pudding.

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