Corn pudding is such a Southern food staple anytime of the year. If you want to save time, use frozen corn that has been thawed and drained in a fine mesh strainer. If you want this to be very mild, leave out the peppers and Pepper Jack cheese (use Monterey plain cheese). For a little heat, add one or two of these options.
2 T all-purpose flour
1 T corn flour
1 T granulated sugar
1 t baking powder
1 t sea salt
3 large eggs
1 cup half-and-half or whole milk
3 cups corn kernels
2 T unsalted butter, melted
1 Jalapeño pepper, seeded and finely diced
1 poblano pepper, seeded and finely diced
4 green onions, finely diced
1 t chopped fresh oregano
½ cup shredded Monterey Pepper Jack cheese
½ cup shredded extra sharp cheddar cheese
Chopped fresh oregano, for garnish
Preheat oven to 350 degrees F.
Spray a baking dish with cooking spray and set aside.
In a large bowl, stir together the flour, corn flour, sugar, baking powder, and salt.
Whisk in the eggs and half-and-half or milk.
Stir in the corn, melted butter, peppers, green onions, oregano, and cheeses.
Pour into the prepared baking dish and bake until golden brown, about 35 to 40 minutes.
Garnish with oregano before serving.
Serves 6
4 green onions, finely diced
1 t chopped fresh oregano
½ cup shredded Monterey Pepper Jack cheese
½ cup shredded extra sharp cheddar cheese
Chopped fresh oregano, for garnish
Preheat oven to 350 degrees F.
Spray a baking dish with cooking spray and set aside.
In a large bowl, stir together the flour, corn flour, sugar, baking powder, and salt.
Whisk in the eggs and half-and-half or milk.
Stir in the corn, melted butter, peppers, green onions, oregano, and cheeses.
Pour into the prepared baking dish and bake until golden brown, about 35 to 40 minutes.
Garnish with oregano before serving.
Serves 6
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