RecipeMexican Corn Pudding
If you are, I have a great recipe for you! Sadly, DR and I will not be having a Cinco de Mayo party this year, but I did do a Mexican theme for my dad's birthday party a few weeks ago, and stumbled across this wonderful corn pudding. I found it on Epicurious, but the original recipe is from Chef Miguel Ravago, and it's reportedly the most popular dish at the Sunday brunch buffet at the Fonda San Miguel restaurant in Austin, Texas. The consistency of this recipe is halfway between pudding and bread - very similar to spoon bread. Poblano chiles, bell pepper, and whipped egg whites work together to elevate this from a plain corn pudding to a sweet and spicy, souffle-like dish with classic regional Mexican flavors. I altered the baking time a bit from the original recipe, as mine wasn't nearly done in the 45 minutes it called for (my sister had to help me to finish baking it in the microwave, as we were in a bit of hurry - thanks, Anna!), so I've entered this as one hour of baking time for my recipe files - you may want to check it a bit sooner - you'll know it's done when a toothpick in the center comes out clean.
2 comments:
this dish turned out wonderful - even microwaved!
It did turn out well in the microwave, didn't it? Hopefully I've figured out the baking time now, though, so next time it can be finished in the oven! :)
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