Green Tomato-Tomatillo-Corn Pudding

Recipe from

Southern Living


6 tomatillos, husked
4 green tomatoes, chopped
1 red bell pepper, chopped
1 sweet onion, chopped
2 garlic cloves, pressed
2 tablespoons olive oil
6 egg yolks
2 cups fresh corn kernels (4 ears)
1 cup milk
1/2 cup sour cream
3 tablespoons self-rising cornmeal
1/4 to 1/2 teaspoon dried thyme
1 teaspoon salt
1/2 teaspoon pepper
2 cups (8 ounces) shredded sharp Cheddar cheese


Toss together first 6 ingredients in an aluminum foil-lined jellyroll pan.

Bake at 450° for 20 minutes or until tomatillos and tomatoes are tender. Remove from oven; reduce oven temperature to 375°.

Stir together egg yolks and next 7 ingredients in a large bowl; stir in tomatillo mixture and cheese. Pour into a lightly greased 11- x 7-inch baking dish.

Bake at 375° for 40 to 45 minutes or until set and wooden pick inserted in center comes out clean. Let stand 10 minutes before serving.