Corn & Pepper Pudding

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

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


  • 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.


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