Junior League - Hudson's Corn Pudding |
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Prep Time: 30 Minutes Cook Time: 45 Minutes |
Ready In: 75 Minutes Servings: 20 |
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This is a fabulous recipe from chefs Jeff Blank and Jay Moore of Hudson's-on-the-Bend in Lakeway, TX. Ingredients:
1 green pepper, chopped |
1 red bell pepper, chopped |
1 anaheim chile, chopped |
1 1/2 cups flour |
1/2 sugar |
5 tablespoons baking powder |
3/4 tablespoon salt |
1 1/2 teaspoons cayenne pepper |
10 eggs |
1 cup whipping cream |
3/4 cup butter, melted |
16 ounces cream-style corn |
2 lbs whole kernel corn |
Directions:
1. Combine the bell peppers and Anaheim chile in a bowl and mix well. Combine the flour, sugar, baking powder, salt, and cayenne in a bowl and mix.
2. Whisk the eggs lightly in a bowl. Add cream, butter and cream-style corn and whisk until mixed. Stir in the bell pepper and whole kernel corn. Spoon into a greased and floured 9x13 pan. Bake at 375 for 40 minutes or until set and light brown.
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