I've always been a big fan of corn pudding done well and adding some extra flavors to it was intriguing.
The recipe was very simple. Since I don't have a gas stove, I roasted the peppers beneath the broiler which works beautifully. I used the Cabot seriously sharp white cheddar, which I like because it holds its flavor better than other cheddars. I also used more cheddar than the recipe recommended.
My biggest beef with this-and it isn't that big-is that I think the milk-egg ratio is slightly off. While the pudding was consistent, it was not quite as cohesive as I prefer. This might also be helped by adding a little of the panko to the mixture, since the panko topping gave it a lot more unity.
One last thing... I'm not able to handle very spicy foods but I could see someone wanting this to be hotter.
Overall, a good recipe that I might use again. It would be a really nice dish for the winter with some fresh bread or biscuits. The general idea could also be transferred into some sort of corn chowder which would be lovely.
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