CORN PUDDING
This recipe was another one in my Mother's many books. It is a combination of recipes from my Grandmother Etto and Jeff Blank who owns a fantastic restaurant in Austin called "Hudson's on the Bend". If you get to Austin you must give it a try.
Provided by Gone Fishin
Categories Corn
Time 1h5m
Yield 10 serving(s)
Number Of Ingredients 13
Steps:
- Mix well the first 5 ingredients in a bowl and set aside.
- In a second bowl whisk the eggs until blended and then add melted butter, cream and can of corn. (besure and use a big enough bowl to add additional ingredients).
- Now add the 1st bowl of ingredients into the second and whisk to blend.
- Clean all the peppers, discarding the seeds and stems and cut into 1/4 inch pieces. At this point, play a little if you want and add differant kinds of peppers, sundried tomatoes of fresh herbs.
- One thing to note,our what ever amount you add in of something take that amount out of another of the other veggie ingredients. You do not want to overload you dish.
- Now add the fresh corn and peppers to the batter.
- Grease a casserole dish with a litle butter or light oil and dust with flour. (9x13) Now add your batter.
- Bake at 375 for 45 minutes or until golden brown on top.
Nutrition Facts : Calories 315.2, Fat 17.5, SaturatedFat 9.6, Cholesterol 167.6, Sodium 514.5, Carbohydrate 34.8, Fiber 2.5, Sugar 10.2, Protein 7.9
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