SOUTHWEST CORN PUDDING RECIPE - (4.5/5)

Southwest Corn Pudding Recipe - (4.5/5) image

Provided by Cookie67

Number Of Ingredients 14

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

Steps:

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.