From the Phoenix Sun newspaper when I was living there in 1991:

Navajo Corn and Cheese Pudding

  • 2 cups corn kernels, scraped from the cob
  • 3/4 cup milk
  • 1 1/2 cups yellow cornmeal
  • 1/3 cup melted lard or shortening
  • 2 eggs, beaten well
  • 1/2 teaspoon baking powder
  • 1 teaspoon sugar
  • 3/4 teaspoon salt
  • 2 roasted green chilies, peeled, seeded and chopped
  • 3/4 cup diced Cheddar cheese

In a large bowl, mix corn and milk.  Add cornmeal and lard; stir.  Add eggs and baking powder and stir.  Add eggs and baking powder and stir.  Add sugar and salt.  Mix in chilies and cheese. Pour into ungreased baking pan and bake in 400-degree oven for 45 minutes.  Serve hot.

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