• 6 ounces manchego cheese
• 1 cup cornmeal
• 1/2 tsp. baking powder
• 3/4 tsp. baking soda
• 2 eggs, lightly beaten
• 1-1/4 lbs. frozen corn, thawed
• 3 green chilies, roasted, peeled and seeded
• 4 scallions, trimmed and thinly sliced
• 2-1/4 cups buttermilk
• 1 Tbs. unsalted butter, melted

Preheat oven to 425°F. Cut half the cheese into small cubes. Grate remaining cheese and set aside. Place an 8 inch square baking dish in oven to heat. Combine cornmeal, baking powder, baking soda and salt to taste in a mixing bowl. Combine beaten eggs, corn, chilies, scallions, cubed cheese and buttermilk in another bowl. Pour egg mixture into dry cornmeal mixture and stir until combined. Do not over work. Coat heated baking dish with melted butter. Transfer pudding mixture into baking dish. Sprinkle with grated cheese. Bake in upper third of oven 25 minutes or until golden and slightly soft in center.

This recipe serves 4 people. Due to the nature of this recipe, it adjusts the number of servings in multiples of 4 only.

Per serving: calories 556, fat 21.8g, 34% calories from fat, cholesterol 151mg, protein 26.4g, carbohydrates 68.3g, fiber 8.2g, sugar 13.1g, sodium 538mg, diet points 11.8.

Dietary Exchanges: Milk: 0.6, Vegetable: 1.2, Fruit: 0.0, Bread: 3.6, Lean meat: 1.9, Fat: 2.8, Sugar: 0.0, Very lean meat protein: 0.0

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The recommended wines are: Chenin Blanc, Chianti, or Fumé Blanc.