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Corn Pudding with Bell Peppers

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Fluffy Corn Pudding will mesmerize your family or guests. Creamy, delicious and easy to make. A food staple in the Southwest United States.

Savory-Corn-Pudding-1
Chief Desirist Dr Hanna

Corn Pudding with Bell Peppers

Fluffy Thanksgiving side dish to mesmerize your family or guests. Creamy, delicious and easy to make.
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings: 5
Course: Appetizer/Sides
Cuisine: Tex-Mex/Southwest
Calories: 222
Ingredients Equipment Method Notes

Ingredients
  

  • 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

Equipment

  • pepper grinder
  • Can Opener Electric
  • 3-Qt saucepan
  • 1.5-Qt baking dish

Method
 

  1. In a 3-Qt saucepan, melt butter over medium heat.
  2. Add onion, garlic, and bell peppers.
  3. Cook, stirring often, until onion is soft, about 5 min.
  4. Stir in flour, sugar and ground pepper; cook, stirring, until bubbly. Remove from heat.
  5. Open the can of corn. Add corn, eggs, and milk to saucepan, stirring until mixture is well blended.
  6. Preheat oven to 350 F, no fan.
  7. Pour corn mixture into a buttered shallow 1.5-Qt baking dish.
  8. Bake, uncovered, in a 350 F oven until center appears set when dish is gently shaken (about 40-55 min).
  9. Serve warm. Can be reheated.

Notes

Adapted from Sunset Mexican Cookbook, 1969

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