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Thread: CORN PUDDING

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    CORN PUDDING

    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
    Attached Thumbnails Attached Thumbnails CORN PUDDING-images-1-jpeg  
    Last edited by LariP; 01-20-2013 at 11:36 AM. Reason: link removal

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    Re: CORN PUDDING

    CORN PUDDING



    Traci, just reading all those ingredients uncooked is making my salivary glands salivate!! this sounds very delicious.

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    Re: CORN PUDDING

    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!

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    Re: CORN PUDDING

    CORN PUDDING



    It does sound yummy, and again something I have never heard of.

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