Green Tomato-Tomatillo-Corn Pudding

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

Preparation

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.