Servings: 8 to 10
Hot chiles and tangy goat cheese add excitement to sweet, soothing corn pudding. The heat level is customizable, so you might want to keep it mild if serving kids.
flavor and texture were great. but a little feedback to the folks at fine cooking - halfway thru the recipe I measured out 3 1/4 cups flour before I realized you had put the weight measures before the volume - I get it that we should all start weighing our ingredients, but it is by no means mainstream yet, and it would be safer to put it second. I was in a huge hurry getting ready for dinner guests and almost missed my mistake. perhaps you could provide an option for each recipe to display volume vs/weight. I had a page from the magazine, so it wouldn't have helped me, but I can't be the only person this has ever happened to. It is doubly confusing because the flour and cornmeal are the only 2 listed this way and are surrounded by the other ingredients listed by measure.
My husband still asks for this dish since I made it for Thanksgiving two years ago. It's so good!
A unique and delicious spoonbread - served at veggie Thanksgiving to rave reviews. The goat cheese dollops made the recipe.
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