Dee Dee's South of the Border Corn Pudding
Winner of the Get Fresh: Veggie Favorites! Contest
Diane Hopson Smith
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.
Blue Ribbon 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. The Test Kitchen
2 Tbspall-purpose flour
1 tspbaking powder
3 cfresh corn kernels (I used silver queen)
1/4 cgreen onions, sliced
1/4 cred bell pepper, chopped
·1/2 of (4.5-oz) can chopped green chilies
1 Tbspred pepper flakes, optional (reduce amt for less heat)
·salt and pepper to taste
1 cwhipping cream
1/4 cbutter, melted
How to Make Dee Dee's South of the Border Corn Pudding
- Preheat oven to 350 degrees. Grease a 9 x 9-inch baking dish.
- Pour into prepared baking dish. Bake for 25 to 30 minutes. Remove from oven and stir with long prong fork, disturbing the top as little as possible, return to oven and continue cooking another 25 to 30 minutes until set and browned. Once set and browned, remove from oven; let set 5 minutes before serving.
NOTE: the outer edge seems to cook faster than center, gently stirring halfway through cooking allows this pudding to cook more evenly.