Mexican Corn Pudding

Mexican Corn Pudding

(I talked about this recipe here)

2 pounds corn kernels (thawed, if frozen)
1 cup milk
6 large eggs, yolks separated from whites
1/2 cup granulated sugar
6 tablespoons butter, softened
3/4 cup all-purpose flour
1 teaspoon salt
1 teaspoon baking powder
1 cup shredded Monterey Jack cheese
1 poblano chile, diced
1 red bell pepper, diced

Preheat oven to 350.
Coat a 9x13 baking dish with cooking spray.
In a food processor fitted with a steel blade, puree the corn and milk to make a smooth puree.
With the processor running, add the egg yolks one at a time, processing after each addition.
Add the sugar a little bit at a time and continue processing until the sugar is dissolved, about 3 minutes.
Add the butter and process until smooth.
Transfer corn mixture to a large bowl.
In a separate bowl, combine flour, salt, and baking powder.
Fold flour mixture into corn mixture.
Beat the egg whites with an electric mixer on medium speed until soft peaks form.
Fold the egg whites into the corn mixture, alternating with the shredded cheese.
Pour mixture into baking dish.
Sprinkle chile pepper and bell pepper over the top of the pudding.
Bake at 350 for 45 minutes - 1 hour, until a toothpick inserted in the center comes out clean.

makes 8 servings.
source: Fonda San Miguel: 30 Years of Food and Art by Tom Gilliland, Miguel Ravago, and Virginia B. Wood