Southwest Corn Pudding

By Cookie67

Ingredients

• 1 tablespoon olive oil
• 1 tablespoon butter
• 1 medium onion, halved and thinly sliced
• 1 1/2 cups fresh corn kernels (3 ears), or thawed frozen whole kernel corn
• 1/2 red sweet pepper, chopped (1/2 cup)
• 1/2 teaspoon ground cumin
• 1/4 cup cornmeal
• 2 tablespoons all-purpose flour
• 1/2 teaspoon salt
• 1 14 1/2 - ounce can cream-style corn
• 4 eggs, lightly beaten
• 1 4 - ounce can diced green chiles, undrained
• 1 cup shredded sharp cheddar cheese (4 ounces)
• 1 tablespoon butter

Details

Adapted from midwestliving.com

Preparation

Step 1

Heat oil and 1 tablespoon butter in a 9- or 10-inch cast-iron or other heavy oven-going skillet over medium-high heat. When butter is melted and begins to bubble, add onions. Cook for 5 minutes or until onions are soft and beginning to brown, stirring occasionally. Add corn kernels, sweet pepper, and cumin. Cook and stir for 3 minutes more. Remove skillet from heat to cool slightly.

Meanwhile, in a medium bowl combine cornmeal, flour, and salt. Add cream-style corn, eggs, undrained chiles, and cheese; stir just until combined.
Fold onion mixture into cornmeal mixture. Return skillet to medium heat and add 1 tablespoon butter. When butter is melted, tilt skillet to coat bottom with butter. Pour batter into skillet.

Transfer skillet to a 350 degrees F oven and bake for 30 to 35 minutes or until a knife inserted near the center comes out clean. Serve warm.