Beyond Measure

Cheesy Corn Bake from Cooking Beyond Measure

Puffy corn pudding perfect for harvest, when corn, zucchinis and Anaheim chiles are spilling out of baskets everywhere.

Grate the zucchini and cut the corn from the cob. Fold the vegetables into some eggs whisked with milk, cornmeal masa, turmeric, salt and chile powder. Bake in a medium oven in an oiled dish until set. Garnish with sharp cheddar and serve with roasted Anaheims.

Details: The idea on the eggs is the same as for scrambled; just a spoon of milk or water to help blend when you beat them with a whisk or fork. Then incorporate a little masa at a time until you have something close to a medium gravy.

Leave the cheese until the end to keep it from burning. The bake will be hot enough when you pull it from the oven to melt grated cheese.

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