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Green Tomato-Tomatillo-Corn Pudding

Yield Makes 8 servings

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

How to Make It

  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.