Green Tomato-Tomatillo-Corn Pudding |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
6 tomatillos, husked |
4 green tomatoes, chopped |
1 red bell pepper, chopped |
1 sweet onion, chopped |
2 garlic cloves, pressed |
2 tablespoons olive oil |
6 egg yolks |
2 cups fresh corn kernels (4 ears) |
1 cup milk |
1/2 cup sour cream |
3 tablespoons self-rising cornmeal |
1/4 to 1/2 teaspoon dried thyme |
1 teaspoon salt |
1/2 teaspoon pepper |
2 cups (8 ounces) shredded sharp cheddar cheese |
Directions:
1. Toss together first 6 ingredients in an aluminum foil-lined jellyroll pan.
2. Bake at 450° for 20 minutes or until tomatillos and tomatoes are tender. Remove from oven; reduce oven temperature to 375°.
3. Stir together egg yolks and next 7 ingredients in a large bowl; stir in tomatillo mixture and cheese. Pour into a lightly greased 11- x 7-inch baking dish.
4. Bake at 375° for 40 to 45 minutes or until set and wooden pick inserted in center comes out clean. Let stand 10 minutes before serving.
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