Recipe of the Week:

Mr. Anon’s Southwestern Corn Pudding
1 14-oz can cream-style corn
1 14-oz can whole kernel corn or niblets, drained
1 to 3 4-oz can(s) diced green chilies, to taste  (or sub 1 can diced jalapeños for one of chilies for more spice, or sub lightly sauteed fresh diced peppers if available, to taste)
6 large eggs
1-1/2 cups soft fresh cheese (ricotta or quark)
1/2 cup sour cream
1/2 lb to 1 lb diced or shredded pepper-jack cheese, depending on your taste and calorie requirement (or sub medium cheddar cheese for part of pepper-jack cheese.  Using all cheddar tends to overpower the taste of the corn, though.)
3/4 cup dry cornmeal
1 teaspoon salt
1/2 teaspoon ground black pepper
(Optional:  1 teaspoon onion powder or 1/3 cup dried onion flakes, rehydrated, or 1 cup diced fresh onion, lightly sauteed, or 1/2 cup thinly sliced green onions)
(Optional:  1/2 teaspoon dried marjoram or oregano and/or 1/2 cup fresh chopped cilantro or parsley)
Combine all ingredients well in a large bowl.
Transfer to large lightly oiled or buttered casserole dish and bake in 325 degree F oven for about 45 minutes or until knife inserted in center comes out almost clean (it will continue cooking for a while after you take it out).  Check at 30 minutes if using a shallow dish.  Avoid overcooking, as it will toughen the eggs and make the final product “weep” once you serve it.
Allow to rest 10 minutes before serving.

Chef’s Notes: This is a very flexible recipe.  If you have fresh corn cut from the cob, use about 4 cups, and process half in the food processor with some of the egg until smooth.  For a more custardy/quiche-like texture, use less cornmeal and sub milk for some of the fresh cheese.  Control the fat content by the type and amount of cheese you use, sub milk for the sour cream, and sub extra egg whites for a couple of the egg yolks.  Make it even heartier by adding a can of drained black beans, if you like.)