Corn & Pepper Pudding

Recipe by FarmShares member Martha S.,   courtesy of Capay Valley Farm Shop

INGREDIENTS
1 1/2 cups corn cut from the cob (3 ears or so)
3 gypsy peppers, seeded and diced
2 large jalapeño peppers, seeded and minced (optional)
2 large yellow onions, chopped
3 or 4 large cloves garlic, minced
2   cups sharp cheddar cheese, grated
1 cup yellow cornmeal
1/2 teaspoon baking soda
1 tablespoon Extra Virgin Olive Oil (EVOO)
1 stick + 1 tablespoon butter, melted
2 large eggs, beaten
3/4 cup buttermilk or yogurt
1/2 cup chopped cilantro (optional)
1 teaspoon salt & 1/2 teaspoon. ground black pepper

PREPARATION

  • Prepare produce and cheese keeping each separate, and set aside.
  • Mix cornmeal and baking soda in a large bowl.
  • In a large skillet or wok, heat 1 tablespoon each butter and EVOO; add onion and sauté until almost transparent.
  • Add peppers and sauté another minute; add garlic and stir for 30 seconds or so.
  • Add corn and cook another minute.
  • Turn off heat and set aside.
  • Add grated cheese, cilantro, salt and pepper to the cornmeal and baking soda and fluff with fork.
  • Beat eggs in a bowl with buttermilk and melted butter.
  • Add to dry ingredients along with the sautéed vegetables in the skillet.
  • Mix only until dry ingredients are incorporated. Don’t over mix.
  • Pour into a well buttered baking dish and bake at 350 farenheit for 40 minutes or until a knife inserted in the middle comes out clean.
  • This recipe is fantastic served with grilled fish and fresh sliced tomatoes.

 

Share this post

Magazine Search

Recent Recipes articles:

How to make stone fruit jams and butters
June 25, 2014
Courtesy of Capay Valley
January 29, 2014
Courtesy of Capay Valley
January 29, 2014
Courtesy of Delilah's Farm
January 29, 2014
Courtesy of Delilah's Farm
January 29, 2014
Adapted from food.com
January 29, 2014
Adapted from marthastewart.com
January 29, 2014
January 29, 2014
Recipe from Bon Appétit, January 2006
January 18, 2014

More recent articles:

Food:
Fruit is a colorful and sweet addition to your holiday table
December 2, 2014
How to have fun, but not too much
December 2, 2014
Fitness hoops are a great workout—and a fun DIY gift project
December 2, 2014
New study shows people who eat more fruit and veggies are happier
November 19, 2014
Wash your hands!
October 29, 2014
How to hold the scale steady during the holidays
October 29, 2014
Food:
Adventures of a self-taught home cook
October 29, 2014
How to throw your company’s annual shindig without losing your mind
October 27, 2014

Sign up for the monthly newsletter

 

About Us

The FruitGuys Magazine is your source for workplace culture, trends and healthy living. Previously known as The FruitGuys Almanac, the Magazine began in 2007. Editors and contributors include nationally known journalists and food writers. Submissions and suggestions can be sent to the editor.