Wednesday, May 2, 2012

Pumpkin Poblano Corn Pudding

This pumpkin poblano corn pudding recipe came from the Whole Foods website. Mine didn't come out very pudding like, more like corn bread. The only change I made was to replace the ricotta cheese with cottage cheese. Also since poblano peppers come in all degrees of heat, I reduced the chilies from 3/4 cup to 1/2 cup, just in case they were hot. The Hub was sort of ho hum about this dish, but I liked it and found it made a great snack during the day. I always zapped it and ate it warm (for a very long time). This makes a big pan.

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