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CORN PUDDING
1 green bell pepper -- diced 1 red bell pepper -- diced 1 Anaheim chili pepper -- diced 1 1/2 cups flour 1/2 cup sugar 5 tablespoons baking powder 3/4 tablespoon salt 1 1/2 teaspoons cayenne pepper 10 eggs 1 cup heavy whipping cream 1 1/2 sticks butter -- melted 2 8 1/2 oz. cream style corn 2 pounds corn, fresh cut or frozen Preheat oven to 375. Grease and flour 9x13 baking dish. Combine red and green bell peppers and Anaheim pepper and set aside. In large bowl combine flour, sugar, baking powder, salt and cayenne pepper. Mix to blend and set aside. Place eggs in another large mixing bowl and whisk lightly. Whisk in cream, melted butter and cream-style corn. Slowly pour egg mixture into flour mixture, stirring constantly. Stir in diced peppers and corn. Pour pudding into prepared dish and bake 40-45 minutes or until pudding is golden brown and firm. Makes 16-20 servings. Recipe By : Hudson's On the Bend Restaurant Andrea |
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