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.
Serving size: Complete recipe
Calories 1426 Calories from Fat 370
% Daily Value*
Total Fat 42 g64.2%
Saturated Fat 21.9 g109.3%
Trans Fat 0 g
Cholesterol 127.6 mg42.5%
Sodium 1769.3 mg73.7%
Total Carbohydrates 204 g68%
Dietary Fiber 19 g76%
Sugars 60.4 g
Protein 72 g144.6%
Vitamin A 103.9% Vitamin C 1185.4%
Calcium 166.6% Iron 52.3%
*Based on a 2000 Calorie diet