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Prep Time: 30 Minutes Cook Time: 20 Minutes |
Ready In: 50 Minutes Servings: 8 |
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Corn pudding is a all time favorite of mine. Corn that is just that little bit different from the standard good ol' corn on the cob. This is easy but with a little twist and a little added spice. It gives a little Mexican flare, but still not too hot. Ingredients:
17 ounces jiffy corn muffin mix (or 2 boxes) |
16 ounces sour cream (no fat free for this) |
4 eggs, beaten |
24 ounces creamed corn (1 1/2 - 15 oz cans approx.) |
1 cup corn, roasted (2 ears of corn approx.) |
1/4 cup milk |
4 ounces green chilies |
1/2 cup pimiento, chopped |
3 scallions, fine chopped (green and white) |
1 cup monterey jack pepper cheese |
1/2 teaspoon cumin |
1 tablespoon salt (to taste) |
1 teaspoon pepper (to taste) |
1/2 cup butter |
Directions:
1. Roast the corn. I removed the husk, pull off the silk, brush with a little olive oil and replace the husks and bake in a 450 degree oven for about 20-30 minutes, turning a couple of times until roasted and lightly brown.
2. Reduce the oven to 350. In a casserole dish, add the butter and melt in the oven.
3. After the corn cools, cut off the kernels, should be about 1 cup. In a large bowl add the Jiffy, eggs and sour cream first, milk, then add the chilies, seasoning, scallions, pimentos, roasted corn and creamed corn and mix well. Then pour into the casserole dish and bake 35-40 minutes until nice and browned on top at 350 degrees. Ten (10) minutes before it is done, add the cheese on top and bake 10 more minutes until golden brown.
4. Cool 5 minutes and serve and enjoy.
5. This is great with grilled fish, fried catfish, goes great with anything BBQ'd.
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