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.
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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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