Fluffy corn pudding with a soufflé-like consistency, laced with cheese and a little kick of roasted poblano heat.
I recently received “The New Southwest – Classic Flavors with a Modern Twist” cookbook to review and instantly fell in love. It’s by Meagan Micozzi of Scarletta Bakes blog fame, and I knew I’d love it by the title alone. Southwest flavors rank up there with Italian and Middle Eastern for me.
In fact for my 50th birthday, we rented a house on the coast, invited a bunch of close friends, and cooked up a southwestern Thanksgiving dinner that remains my favorite Thanksgiving dinner ever. Roasted poblano peppers, corn, cheese, black beans, and tomatoes – I could eat you every night of the week.
Just in time for Cinco de Mayo, I’m hosting a giveaway of one copy of this great cookbook. The cookbook includes more than 80 easy-to-follow recipes with color photos; a detailed guide to the Southwestern pantry with sections on spices, ingredients, chiles, and essential equipment; and informative sidebars about ingredients and techniques throughout. Recipes range from Stacked Squash Enchiladas with zucchini and yellow longneck squash, Coffee-Rubbed Lamb Chops With Weeknight Mole (Carnivorous Maximus really liked this one), Cheesy Beer Bread, to Chia Cupcakes. I can personally recommend them all.
The Skillet-Baked Corn Pudding, I’ve made three times now. I’ve made it exactly as Meagan directs, but also made a batch with buttermilk instead of whole milk since that’s what I had on hand that week. And in my latest version added some black beans since I’d just made a fresh batch in the slow cooker. Every version was delicious, and only needed a salad to complete the meal for me.
The obvious option is a side of bacon or sausage, or divide this casserole into two skillets or baking pans and throw crumbled bacon or sausage in one of them. But feel free to try something different – chicken tacos and slow cooked pork carnitas come to mind.
- 4 cups canned or cooked fresh whole corn kernels, divided (I used fresh)
- 4 jalapeños, roasted, peeled, stemmed (I substituted one medium roasted poblano pepper)
- 1 Tbsp extra virgin olive oil
- ½ cup diced yellow onion
- 2 tsp minced fresh garlic
- 5 large eggs
- 1 cup whole milk
- 1 cup all-purpose flour
- 1½ tsp baking powder
- 1 teaspoon salt
- 1 cup shredded Monterey Jack cheese (I used Pepper Jack cheese)
- Preheat oven to 450°F.
- Place 2 cups of corn and the jalapeños in the bowl of a food processor fitted with a steel blade and puree. Set aside.
- Heat the olive oil in a large, oven-proof skillet. Add the onion and sauté until fragrant and translucent, approximately 5 minutes. Add the garlic and sauté for 2 more minutes. Stir in the pureed corn mixture and cook for approximately 4 more minutes, then remove from heat.
- Whisk the eggs in a large bowl. Whisk in the milk, flour, baking powder, and salt, mixing just until you have a smooth, uniform batter. Fold in the remaining 2 cups corn and the cheese.
- Stir the batter mixture into the sauté mixture in the skillet, mixing well to blend all ingredients. Carefully transfer the filled skillet to the oven and bake for 18 to 20 minutes or until the top of the pudding is golden brown and set. Serve immediately.
Want to win a copy of the Scarletta Bakes new cookbook “The New Southwest”? Here’s what you need to do…
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Disclaimer: I was provided a review copy of The New Southwest cookbook. All opinions expressed are my own. This giveaway is not sponsored—I just want to spread the word on a great, great cookbook I think you’ll all enjoy!!
Permission to reprint the “Skillet-Baked Corn Pudding” recipe was provided by PR by the Book agency.