Southwest Corn Pudding
Ready in 1 hour
Serves : 12
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
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.