Fluffy Corn Pudding will mesmerize your family or guests. Creamy, delicious and easy to make. A food staple in the Southwest United States.
Corn Pudding with Bell Peppers
Recipe developed by Diet Desires.
Serving: 1cup | Sodium: 355mg | Calcium: 78mg | Vitamin C: 35mg | Vitamin A: 992IU | Sugar: 8g | Fiber: 2g | Potassium: 289mg | Cholesterol: 121mg | Calories: 222 | Saturated Fat: 6g | Fat: 11g | Protein: 7g | Carbohydrates: 25g | Iron: 1mg
Fluffy Thanksgiving side dish to mesmerize your family or guests. Creamy, delicious and easy to make.
- 3 TBSP butter
- ½ cup onion, diced small
- 1 clove garlic, minced
- 2.5 oz (half of a medium) red bell pepper, diced
- 2.5 oz (half of a medium) green bell pepper, diced
- 1/6 cup flour
- Optional: ½ tsp salt
- ½ TBSP sugar
- ¼ tsp pepper, ground
- 14.5 oz (1 can) cream style corn
- 3 eggs, lightly beaten with a fork
- 1 cup milk
In a 3-Qt saucepan, melt butter over medium heat.
Add onion, garlic, and bell peppers.
Cook, stirring often, until onion is soft, about 5 min.
Stir in flour, sugar and ground pepper; cook, stirring, until bubbly. Remove from heat.
Open the can of corn. Add corn, eggs, and milk to saucepan, stirring until mixture is well blended.
Preheat oven to 350 F, no fan.
Pour corn mixture into a buttered shallow 1.5-Qt baking dish.
Bake, uncovered, in a 350 F oven until center appears set when dish is gently shaken (about 40-55 min).
Serve warm. Can be reheated.
Notes & Ingredients
Adapted from Sunset Mexican Cookbook, 1969