Zucchini Pudding

Recipe Ingredients

1/4 cup	15g / 0.5oz	Flour
1/4 cup	15g / 0.5oz	Cornmeal
1 teaspoon	5ml	Baking powder
1 teaspoon	5ml	Ground coriander
2 tablespoons	30ml	Oil
1/2 cup	31g / 1.1oz	Chopped onion
1 teaspoon	5ml	Minced garlic
3 cups	438g / 15oz	Small-diced, skin-on zucchini
1 tablespoon	15ml	Minced jalapeno pepper
1/2 teaspoon	2.5ml	Salt
1/4 teaspoon	1.3ml	Freshly-ground black pepper
2		Eggs
1/2 cup	118ml	Milk
1/2 cup	118ml	Sour cream
1/2 cup	73g / 2.6oz	Grated Monterey Jack cheese

Recipe Instructions

Preheat the oven to 350 degrees.

In a small bowl, combine, flour, cornmeal, baking powder, and coriander. Blend well, and set aside.

In a large skillet, heat oil over medium heat. Add the onion and garlic, and cook for 1 minute. Add the zucchini, jalapeno, salt, and pepper. Cook, stirring for 2 minutes. Remove from heat.

In a large bowl, beat the eggs until blended. Mix in the milk, sour cream, and cheese. Add the reserved dry ingredients, and blend well. Add the zucchini mixture and mix well. Scrape into a buttered 9-inch square dish. Bake for 40 minutes.

This recipe yields ?? servings.

Source:
ESSENCE OF EMERIL with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EE-2184 broadcast 09-12-1996) - Downloaded from their Web-Site - http://www.foodtv.com

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