- Calories 342
- Fat 26g
- Satfat 15g
- Protein 7g
- Carbohydrate 25g
- Fiber 3g
- Cholesterol 183mg
- Sodium 590mg
Corn Pudding with Scallions and Red Pepper
How to Make It
Step 1
Preheat oven to 350°F. Mist a 9-inch square ovenproof glass baking dish with cooking spray.
Step 2
In a blender, combine eggs, cream, sugar, butter, flour, baking powder and salt; blend. Add corn and blend until mixture is nearly smooth. Stir in scallions and bell pepper. Pour into dish and bake until set, with golden brown top, 45 to 50 minutes.
Step 3
Remove from oven and let pudding rest for 5 to 10 minutes before serving.
Chef's Notes
This recipe also appeared in the December 2007 issue.
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MelissaC23's Review
I made this for Christmas dinner. It was delicious and everyone liked it. I pulsed the food processor so that the corn was not ground too fine. The scallions and red pepper gave it a really good flavor. Since I'm I live in Louisiana and we like things a little spicy, I did add a little cayenne pepper. This was one of the few recipes that I found that did not use jiffy mix or corn meal and that is what I was looking for. It has a similar consistency of spoon bread ( kind of a somewhere between a quiche and a souffle. Very easy recipe that I will make again.
Lferguson1945's Review
This is an easy and delicious dish. I made it Christmas to go with Ham.
Corn pudding