Creamy Corn Pudding with Crispy Onions and Herbs
INGREDIENTS
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⅔ cup yellow cornmeal
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⅔ cup Flour
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3 tablespoons sugar
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1 tablespoon baking powder
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1 teaspoon salt
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2 tablespoons oil
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1 cup light sour cream or Greek yogurt (I used a half cup of each)
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½ cup salted butter, melted
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1 egg
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1 15-ounce can regular corn, drained
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1 15-ounce can cream style corn
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½ teaspoon salt
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1½ cups crispy onions (I buy the ones in the salad section)
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½ cup fresh chopped parsley or other herb of choice
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