Thread: 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 servings