Mexican Corn And Cheese Pudding
|Skim milk||3 Cup (48 tbs)|
|Yellow cornmeal||3⁄4 Cup (12 tbs)|
|Fresh corn/1 can low sodium whole kernel corn, drained||1 1⁄3 Cup (21.33 tbs)|
|Shredded fontina cheese||1⁄2 Cup (8 tbs)|
|Shredded monterey jack cheese||1⁄2 Cup (8 tbs)|
|Low fat plain yogurt||2 Tablespoon|
|Chopped green chilies||1 Can (10 oz), drained|
|Black pepper||1⁄4 Teaspoon|
|Cayenne pepper||1⁄8 Teaspoon|
Preheat the oven to 350°F.
In a small bowl, whisk 1 cup of the milk into the cornmeal and set aside.
In a medium size heavy saucepan over moderate heat, bring the remaining milk to a simmer about 3 minutes.
Whisk in the cornmeal mixture and cook, stirring, for 5 to 7 minutes or until thickened.
Remove the mixture from the heat and stir in the corn, fontina cheese, half the Monterey Jack cheese, the yogurt, green chilies, salt, black pepper, and cayenne pepper.
Spoon the mixture into an ungreased 1 1/2 quart casserole and sprinkle with the rest of the Monterey Jack.
Bake, uncovered, for 20 minutes or until the pudding has set and the top is golden brown.