Hudson's Corn Pudding

Hudson's Corn Pudding Recipe

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Lynnda Cloutier


Another one from Austin Entertains. This is a really great cookbook.


★★★★★ 1 vote



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  • ·
    1 green bell pepper, chopped
  • ·
    1 red bell pepper, chopped
  • ·
    1 anaheim chile, chopped
  • ·
    1 1/2 cups flour
  • ·
    1/2 cup sugar
  • ·
    5 tbsp. baking powder
  • ·
    3/4tbsp. salt
  • ·
    10 eggs
  • ·
    1 cup whipping cream
  • ·
    3/4 cup butter, melted, (1 1/2 sticks)
  • ·
    2 cans cream style corn, 8 oz. each
  • ·
    2 lbs. fresh or frozen whole kernel corn

How to Make Hudson's Corn Pudding


  1. Mix the bell peppers and Anaheim chile in bowl. Mix well. Mix the flour, sugar, baking powder, salt and cayenne pepper in a bowl (1 1/2 tsp. cayenne pepper)
    Mix well.
  2. Whisk eggs lightly in bowl. Add whipping cream, butter and cream style cor and whisk til mixed. Add corn mixture gradually to the flour mixture, stirring constantly til mixed. Stir in bell pepper mixture and whole kernel corn. Spoon into a greased and floured 9 x 13 inch baking pan. Bake at 375 for 40 to 45 minutes or til set and light brown.
  3. Note: Chefs Jeff Blank and Jay Moore of Hudson's on the Bend contributed this recipe.

Printable Recipe Card

About Hudson's Corn Pudding

Course/Dish: Vegetables

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