5 Ea. Pablanos, small dice
4 Ea. Yellow peppers, small dice
4 Ea. Red Peppers, small dice
2 Ea. Red onion, small dice
4 Ea. Pasilla chilies or jalepenos, small dice
10 Cups Raw corn, shaved
1 Oz. Butter 1 Tblsp.
4 Tblsp. Sugar
5 Tbsp. Salt
3 Tblsp. Pepper
1 Gal. Milk 1 Gal.
3 Lbs. Corn meal
20 Ea. Egg yolks
5 Cups Buttermilk
2 Cups Egg whites
Sweat peppers, onions, corn and chilies in butter. Add spices. Add milk and
cream. Bring to a boil. Reduce heat. Add corn meal. Cook for 5 minutes. Remove
from heat. Whisk together egg yolks and buttermilk. Temper yolk mixture, and
add back to base. Divide onto 3 2-inch full pans sprayed with pan spray. Remove
half of one of the trays into a bowl and break into small pieces. Leave at room
temperature. Whip egg whites to soft peaks, and fold into base. Bake 20 minutes
or until golden brown.
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