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Southwest Corn Pudding

 

Southwest Corn Pudding

Ready in 1 hour

Serves : 12

Ingredients:

4 cups Frozen sweet corn; thawed
1 cup Safflower oil
1 1/4 cups Egg whites
2 cups Nonfat Quark
1 cup Cornmeal
1 1/4 pounds Pepperjack cheese; shredded
1 1/2 cups Canned diced green chiles
2 teaspoons Salt

Instructions:

Preheat oven to 325º F. Lightly oil a 10″ cake pan.

In a food processor, blend 2 cups of corn with the oil and egg whites until smooth.

In a large bowl, mix together remaining 2 cups corn, quark, cornmeal, cheese, chiles and salt. Stir in corn-egg mixture from the food processor.

Transfer to the pan and bake until an inserted knife comes out clean, about 45 minutes.

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About Mohammad Daeizadeh

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