PCC Southwest Corn Pudding

PCC Southwest Corn Pudding

PCC Southwest Corn Pudding

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  • 4 cups frozen sweet corn, thawed, divided
  • 1 cup safflower oil
  • 1 1/4 cups egg whites
  • 2 cups nonfat quark
  • 1 cup cornmeal
  • 1 1/4 pounds pepper jack cheese, shredded
  • 1 1/2 cups canned diced green chiles
  • 2 teaspoons salt


Preheat oven to 325º F. Lightly oil a casserole dish.

In a food processor, blend 2 cups corn with 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 casserole dish and bake until a knife inserted into the center comes out clean, about 45 minutes.

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