Corn Pudding & Never Too Late Corn Cakes
Source of Recipe
Cooking Fearlessly
List of Ingredients
DRY MIX:
1 1/4 cups flour
1/3 cup sugar
2 1/2 tablespoons baking powder
1/2 teaspoon salt
1/2 teaspoon cayenne pepper
WET MIX:
6 eggs
1/2 cup butter, melted
1/2 cup whipping cream
1 8 ounces can cream-style corn
VEGGIE MIX:
1 medium each poblano, red bell and Anaheim peppers -- clean, seed, dice
1 pound freshly cut corn
Recipe
You can make the batter the day before and store, covered, in the refrigerator. Give it a whisk before putting it in a greased, floured casserole at baking time. This recipe is so sturdy you can bake it early and hold it on warm or in a chafing dish until serving time. Preheat oven to 350ºF. Combine flour, sugar, baking powder, salt and cayenne in a bowl. Mix well and set aside. In a clean bowl, whisk eggs until blended, then add butter, cream and corn. Clean peppers; discard seeds and stems. Dice into 1/4-inch pieces. Blend in corn.
Blend Dry and Wet mixes with a wire whisk. Stir in Veggie Mix. Coat a medium casserole dish with butter or vegetable oil; dust with flour. Add combined mixes to casserole. The depth can vary from 1 to 2 inches. If the mix is only 1 inch deep, it will cook 5 to 10 minutes faster. Bake in preheated oven 40 minutes or until Corn Pudding is golden brown and firm. Makes 10 to 12 servings.
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