Last week we did a recipe called Onion Cheese Cornbread. Corn Pudding is less of a bread and more of a side dish, but with alot of the same ingredients. I made it this weekend to go with smoked porkloin at a family get-together.
I understand that my sister Annette got this recipe from her friend, Cleo Edwards. It is delicious and makes a pan full. If you do not care for the chilies, just leave them out. I have also substituted a Jiffy Cornmeal Muffin Mix for the cornmeal and baking soda when I did not have cornmeal.
SPICY CORN PUDDING
4 eggs
1 can whole corn, drained (15 ounces)
1 can creamed corn (15 ounces)
1 ½ cups plain corn meal
1 ¼ cups buttermilk
1 cup melted butter
2 cans chopped green chilies (4 ounces each)
2 onions chopped
1 teaspoon baking soda
3 cups shredded cheddar cheese- divide into two portions
1. Grease a 13 x 9 inch pan.
2. Mix all ingredients together except 1 cup of the cheese.
3. Place mixture into greased pan and cook, uncovered, at 325 degrees for 1 hour.
4. Sprinkle extra 1 cup of cheese on top when you take pan out of the oven.
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