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Pumpkin Poblano Corn Pudding

Source of Recipe


The Whole Foods Market Cookbook






List of Ingredients



• 2-1/2 cups cornmeal
  
• 2 tsp baking powder
  
• 1-1/2 tsp salt
  
• 3 eggs, beaten
  
• 1/4 cup canola oil, plus extra for oiling pan
  
• 1 (15-oz.) can creamed corn
  
• 1-1/4 cups canned or fresh pumpkin puree
  
• 1 cup ricotta cheese
  
• 1 cup diced red onion
  
• 3/4 cup seeded and diced poblano chiles
  
• 1 Tbsp minced fresh ginger (1-inch piece)
  
• 1 clove garlic, minced
  






Instructions



1. Preheat oven to 350 degrees (F). In a bowl, combine cornmeal, baking powder and salt.
   
   
2. Make an indentation in the center of the mixture. Add eggs, oil and corn and mix well.
   
   
3. Stir in the pumpkin and ricotta, blending well. Add the red onion, chiles, ginger and garlic, and stir to combine. Oil a 13x9-inch baking dish.
   
   
4. Pour the batter into the dish and smooth out the top. Bake for 35 to 45 minutes, or until the mixture is set like soft pudding.
   
   Serve warm.