Southwest Corn Pudding

Photo by Constance F.
Adapted from midwestliving.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from midwestliving.com

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

Directions

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.

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