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| 2 Esslöffel | olive oil |
| 1/4 x ca. 450 g | Bacon diced |
| 1 | Red onions diced |
| 1 | red bell pepper diced |
| 1/2 | Seeded diced poblano chile |
| 4 Tasse | Cooked fresh corn kernels -; (to 5 cups) |
| 1/4 Tasse | cilantro chopped |
| | salt |
| | pepper |
| 1 ca. 1 Liter | whipping cream |
| 6 | egg yolks |
| 1 1/2 Tasse | cornmeal |
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Heat 2 tablespoons olive oil. Add diced bacon and brown lightly. Add onion, red bell pepper and poblano chile. Cook over low heat, covered, until tender. Add corn kernels and stir until cooked firm. Fold in cilantro. Season to taste with salt and pepper. Remove from heat and cool. Blend cream, eggs and cornmeal in mixing bowl. Season with salt and pepper to taste. Place corn mixture in 2 1/2-quart baking dish and cover with egg-cream mixture. Place in larger dish filled halfway with warm water. Bake at 325 degrees until pudding is firm, about 30 minutes. Yields 6 servings.
Each serving: 923 calories; 225 mg sodium; 499 mg cholesterol; 78 grams fat; 48 grams carbohydrates; 13 grams protein; 0.83 gram fiber
Recipe
executive chef at United Nations Catering/Restaurants Associates
Formatted for Mastercook by Lynn Thomas - Lynn_Thomas@prodigy. Net
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