Three Pepper Corn Pudding Recipes

CORN PUDDING III

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a large bowl, mix corn and butter. Add flour, sugar, pepper, salt, and diced red pepper. Mix thoroughly.
• In a small bowl, lightly beat egg yolks.
• Heat milk to steaming. Remove milk from heat and stir in yolks. Add to corn mix.
• In a medium bowl, beat egg whites until stiff. Stir 1/4 of the whites into corn. Fold in the whites. Pour into deep 2-quart greased baking dish.
• Bake at 350 degrees F (175 degrees C). Stir crust that forms down into pudding after 20 minutes and after 40 minutes. Total bake time: 60 minutes.

POBLANO CORN PUDDING

Steps:

• Preheat the oven to 350 degrees F.
• Put the poblano peppers over the flame of 1 of the burners on the stove to roast. Cook, turning often with tongs until all of the skin is blistered, about 15 minutes. Add the peppers to a bowl and cover with plastic wrap to steam for about 15 more minutes. When the peppers are cool enough to handle, transfer to a cutting board, peel the skin off, remove the seeds and stems, dice, and set aside.
• Heat 1 tablespoon of the butter in a medium saute pan over medium heat, add the onions and the salt and pepper. Cook until the onions are translucent, about 5 minutes, and then set aside to cool.
• Heat the milk in a small saucepan just until it starts to simmer, about 3 minutes.
• In a large bowl, whisk the eggs and then slowly add the scalded milk. Whisk in the sour cream and then fold in the cheese, corn, peppers, onions, herbs, cayenne. Season with salt and pepper, to taste.
• Add the mixture to a 9 by 13-inch buttered baking dish and set aside.
• Put the remaining 2 tablespoons of butter in a medium saute pan over medium heat and add the panko. Toss to coat the bread crumbs and season with salt and pepper. Pour the bread crumbs over the pudding and bake in the preheated oven until the bread crumbs are golden, the pudding is set and bubbling around the edges and a toothpick inserted into the center comes out clean, about 25 minutes. Remove from the oven and serve.

THREE-PEPPER CORN PUDDING

Steps:

• In a nonstick skillet, saute the red pepper and onions in oil until tender. Remove from the heat. Stir in the chilies, jalapenos and half of the corn. Transfer to a 13x9-in. baking dish coated with cooking spray., In a blender, combine the remaining ingredients; add remaining corn. Cover and process for 3 minutes or until smooth. Pour over red pepper mixture. , Bake, uncovered, at 350° for 45-50 minutes or until a knife inserted in the center comes out clean.

PEPPER & MUSHROOM CORN PUDDING

Steps:

• In a large skillet, saute mushrooms and peppers in oil until tender. Remove and set aside., In food processor, combine 2 cups whole kernel corn, cream cheese, cornmeal and sugar; cover and process until smooth. In large bowl, combine the eggs, 1-1/2 cups shredded Gruyere cheese, cream-style corn, cream and salt. Stir in processed corn mixture, reserved mushroom mixture and remaining corn until well blended. , Transfer to a greased 13x9-in. baking dish; sprinkle with remaining cheese. Bake, uncovered, at 375° for 45-55 minutes or until a knife inserted in the center comes out clean.

CORN PUDDING

Steps:

• Heat oven to 375°F.
• Mix ingredients until blended.
• Pour into 13x9-inch baking dish sprayed with cooking spray.
• Bake 35 to 40 min. or until golden brown.

CORN PUDDING I

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 2 quart casserole dish.
• Saute the onions, red bell peppers and garlic in the olive oil. Add the corn and continue to cook.
• In a another saucepan bring the milk to a simmer and slowly stir in the cornmeal. Simmer for 2 to 3 minutes, constantly stirring until thick. Remove from the heat and add salt and pepper to taste.
• Whisk the egg and egg whites together and slowly add them to the cornmeal mixture. Stir in the onion mixture, shredded cheese and parsley into the cornmeal mixture. Spoon mixture into the prepared casserole dish. Sprinkle top with more grated cheese and crushed corn tortilla chips.
• Bake for 40 to 45 minutes or until firm.

CORN PUDDING

Steps:

• 1. Preheat oven to 400 degrees. Grease an 8×11 inch (or equivalent sized) casserole dish.
• 2. Whisk egg in large bowl. Add brown sugar and melted butter.
• 3. In separate small bowl whisk together cream and cornstarch until smooth. Whisk into the egg mixture. Add nutmeg, white pepper, corn and creamed corn. Stir well to combine.
• 4. Pour into prepared casserole dish. Bake 55-60 minutes or until set and lightly browned.