Results 1 to 4 of 4
Thread: CORN PUDDING
-
09-16-2012, 07:53 AM #1
CORN PUDDING
Note: I have not tried this one yet, but if it is what I ~think~ it is... Mmmmmmmmmm!
TEX-MEX CORN PUDDING
Can it be a Southern Thanksgiving without corn pudding on the table? Classic corn pudding is a creamy, mild blend, but sometimes tradition needs a little kick in the kernels. Sit this version next to the bird and get everyone talking.
From “Buttermilk: A Savor the South Cookbook,” by Debbie Moose (UNC Press, 2012).
3 cups corn kernels (fresh or frozen, no need to thaw)
3/4 cup yellow cornmeal
1/2 cup grated cheddar cheese
1/2 cup canned chopped green chiles, drained
4 green onions, chopped
1/2 teaspoon salt
1/2 teaspoon baking soda
3 large eggs
1 1/2 cups buttermilk
1/2 teaspoon chili powder
PREHEAT the oven to 350 degrees. Spray a 1 1/2- to 2-quart baking dish with nonstick cooking spray.
STIR together all the ingredients in a large bowl. Pour the mixture into the prepared dish. Bake for 45-50 minutes or until lightly browned on top.
Makes 6-8 servingsLast edited by LariP; 01-20-2013 at 11:36 AM. Reason: link removal
-
09-16-2012, 08:10 AM #2
Re: CORN PUDDING
Traci, just reading all those ingredients uncooked is making my salivary glands salivate!! this sounds very delicious.
-
09-16-2012, 08:16 AM #3
Re: CORN PUDDING
Yes, its a tasty surprise! Corn Pudding on the East Coast is blah, at best, and almost a dessert.
When I got here to Texas and saw it the first time, I was less than enthusiastic. However... after actually tasting it -- IT IS GREAT!
-
09-16-2012, 09:33 AM #4
- Join Date
- Feb 2011
- Posts
- 1,656
Re: CORN PUDDING
It does sound yummy, and again something I have never heard of.
Chocolate Cake with chocolate chips
10-24-2022, 12:31 AM in Delicious Desserts