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Ingredients
2 teaspoons olive oil
1 small onion, finely chopped
3 cloves garlic, peeled and minced
4 poblano peppers, roasted, seeded and diced
1 ½ cups corn kernels
Shredded meat from 1 smoked ham hock, trimmed of fat
4 teaspoons salt
Freshly ground pepper to taste
3 scallions, green part only, thinly sliced
3 cups pumpkin puree
½ cup dry bread crumbs
¼ teaspoon ground cinnamon
Large pinch ground nutmeg
5 cups water
1 ½ cups cornmeal
2 teaspoons toasted cumin seeds
½ teaspoon chili powder
Nutritional analysis per serving (6 to 8 servings)
47 grams carbs; 228 calories; 1 gram monosaturated fat; 1 gram polyunsaturated fat; 1 gram saturated fat; 3 grams fat; 6 grams fiber; 797 milligrams sodium; 6 grams protein; 6 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat the olive oil in a large saute pan over medium heat. Add the onion and garlic. Cook until soft, about 5 minutes. Add the corn and cook for 2 ½ minutes. Add the diced pepper and ham. Cook for 2 minutes. Stir in ¼ teaspoon salt, pepper to taste and scallions. Set aside.
- Step 2
In a medium bowl, stir together pumpkin puree, bread crumbs, cinnamon, nutmeg and 1 ½ teaspoons salt. Set aside.
- Step 3
Bring the 5 cups of water to a boil in a medium-size saucepan. Add 1 teaspoon of salt. Whisk in the cornmeal in a slow, steady stream. Lower the heat. Cook, stirring constantly, until very thick, 15 to 30 minutes. Remove from heat. Stir in the cumin seeds, chili powder, 1 ¼ teaspoons salt and pepper to taste. Set aside.
- Step 4
Preheat the oven to 350 degrees. Lightly oil a 10-inch deep-dish pie pan. Spread ⅓ of the cornmeal mixture evenly over the bottom of the dish. Cover with ½ of the pumpkin mixture. Cover the pumpkin with ½ of the corn-ham mixture. Repeat pumpkin and corn-ham layers.
- Step 5
Place the remaining cornmeal mixture between 2 large sheets of plastic wrap. Use a rolling pin to roll the mixture into a ¼-inch-thick round. Peel off 1 piece of the plastic wrap. Carefully invert the round over the top of the dish. Peel away the plastic wrap. Use a knife to trim away the excess around the dish. Bake for 15 minutes. Cut into wedges and serve.
Private Notes
Comments
The amount of meat on a fairly large ham hock is less than a Tablespoon. Hmmm.
The large ham hock gave me such a tiny amount of meat (1 teaspoon) that I had to supplement with bacon.