PCC Southwest Corn Pudding

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These ingredients are:
vegetarian iconVegetarian gluten-free iconGluten-free peanut-free iconPeanut-free soy-free iconSoy-free tree nut-free iconTree nut-free wheat-free iconWheat-free

Ingredients

Preparation

Preheat oven to 325º F. Lightly oil a casserole dish.

In a food processor, blend 2 cups of corn with the oil and egg whites until smooth.

In a large bowl, mix together remaining 2 cups corn, quark, cornmeal, cheese, chiles and salt. Stir in corn-egg mixture from the food processor.

Transfer to the casserole dish and bake until an inserted knife comes out clean, about 45 minutes.

Recipe by PCC Deli

PCC Deli recipes were created initially for large-scale, commercial use. We've done our best to scale them down for the home kitchen, converting measurements, etc. but we can't promise they're perfect. If you discover a better method or measurement while making the dish, please feel free to share your feedback in the Comments section below the recipe. Thanks and happy cooking!

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More about: cheese, corn

Comments

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recipe rearranged

Just made corn pudding but made adjustments with this recipe. It created a terrific end product. First, didn't have quark. Second, the amount of egg whites, oil and salt seemed too high. So, I rearranged and used the following ingredients: 4 c corn separated, 3 egg whites plus enough milk to equal 1 1/4 c liquid, 1/2 c butter, 1/2 c homemade kefir, 1 c cornmeal, 1 tsp salt, 1 c sour cream, 1 4 oz can green chili, 1/2 to 3/4 c grated cheese.
Blend 2 c corn with egg whites, milk, melted butter, kefir, corn meal, salt.
In cooking dish mix together 2 c corn, sour cream, green chili, grated cheese. Pour blended corn mixture into dish and stir to combine. Cook on 325 degree F for about 1 hour.

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