Tuesday, June 30, 2009
Corn Pud-ttata Fantastico
This recipe was paired with the Earth Magic Heat Sauce from a recent post on FOODChair's blog.
A wonderful hybrid of a corn pudding and frittata. The only change I made was due to shear laziness...frying strips of poblano with the onion instead of roasting them separately. I think you could get away with putting a whole can of beans in this (pretty sure the pie pan would have held the rest of the can) if you don't want any leftover bean stragglers in your fridge. We'll be eating this again!
Corn Pud-ttata Fantastico:
(adapted from Callipygia's recipe @ FOODChair)
1 onion sliced and fried
1 C of rice milk (I used unsweetened soymilk)
1 C of corn kernels
½ tsp of salt
½ tsp of ground cumin
4 Tbsp of amaranth flour (I used brown rice flour)
2 roasted poblano peppers, stemmed and seeded
½ C chopped cilantro
¾ c pinto beans
1/3-1/2 C feta cheese crumbled
Topping: Earth Magic Heat sauce, and Greek yogurt
Preheat oven to 350.
Place milk, corn, eggs, salt, cumin, and amaranth (brown rice) flour in a blender and whirl until the corn is properly pulverized.
Grease a 9" pie plate and place fried onions, poblano pepper strips, cilantro, beans, and feta into the bottom.
Pour the corn filling over and bake until golden and set, about 40 minutes. Let rest a bit (at least 15-20 min.)and slice.
Serve topped with Earth Magic Heat Sauce and a dollop of Greek yogurt.