Dee Dee's South of the Border Corn Pudding
|2 Tbsp||all purpose flour|
|1 tsp||baking powder|
|3 c||fresh corn kernels (i used silver queen)|
|1/4 c||green onions, sliced|
|1/4 c||red bell pepper, chopped|
|1/2 of (4.5-oz) can chopped green chilies|
|1 Tbsp||red pepper flakes, optional (reduce amt for less heat)|
|salt and pepper to taste|
|1 c||whipping cream|
|1/4 c||butter, melted|
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Nothing brings summer to the table like fresh vegetables out of the garden. Hope you enjoy this loaded corn pudding!
Corn pudding has been a favorite side dish for me for as long time as I can remember. In fact I love corn just about any way you fix it.
I've tweaked a basic corn pudding recipe by adding other fresh garden veggies and some south of the border spices. If you don't care for the heat, reduce the amount of pepper flakes or don't use at all. I think you will find this a very tasty side dish with or without the pepper flakes.
Hope you enjoy as much as we do.
(See Diane Hopson's Original Version of Recipe)
Hands down one of the best corn puddings to ever cross our plates! Amazing fresh corn, bright peppers, ample seasoning and creamy butter... just stellar.
NOTE: the outter edge seems to cook faster than center, gently stirring half way through cooking allows this pudding to cook more evenly.