Corn Pudding
Ingredients: 1 cup all-purpose flour
¼ cup sugar
2 ½ tablespoons baking powder
½ teaspoons salt
½ teaspoon cayenne pepper
6 eggs
½ cup milk
½ cup (1 stick) unsalted butter, melted
1 (14-ounce) can creamed corn
1 cup corn kernels
1 (4-ounce) can green chiles, drained
1 cup grated Monterey Jack cheese
Directions:
In a medium bowl, combine the flour, sugar, baking powder, salt and cayenne, making sure the baking powder is incorporated with the flour and seasonings. Set aside.
In a large bowl, whisk the eggs to a froth, then add the milk, melted butter, creamed corn, corn kernels, green chiles and cheese. Mix well.
Add the dry ingredients to the wet ingredients, mixing well. Cover and refrigerate until ready to bake.
When ready to bake, preheat oven to 350 F. Grease an 8x11-inch pan, and pour in the batter. Bake for 35 minutes, or until golden brown and firm to the touch. Makes 8 to 10 servings.
PER SERVING: Cal 297 (51% fat) Fat 17 g (9 g sat) Fiber 1 g Chol 149 mg Sodium 823 mg Carb 28 g Calcium 187 mg
Ingredients: 1 cup all-purpose flour
¼ cup sugar
2 ½ tablespoons baking powder
½ teaspoons salt
½ teaspoon cayenne pepper
6 eggs
½ cup milk
½ cup (1 stick) unsalted butter, melted
1 (14-ounce) can creamed corn
1 cup corn kernels
1 (4-ounce) can green chiles, drained
1 cup grated Monterey Jack cheese
Directions:
In a medium bowl, combine the flour, sugar, baking powder, salt and cayenne, making sure the baking powder is incorporated with the flour and seasonings. Set aside.
In a large bowl, whisk the eggs to a froth, then add the milk, melted butter, creamed corn, corn kernels, green chiles and cheese. Mix well.
Add the dry ingredients to the wet ingredients, mixing well. Cover and refrigerate until ready to bake.
When ready to bake, preheat oven to 350 F. Grease an 8x11-inch pan, and pour in the batter. Bake for 35 minutes, or until golden brown and firm to the touch. Makes 8 to 10 servings.
PER SERVING: Cal 297 (51% fat) Fat 17 g (9 g sat) Fiber 1 g Chol 149 mg Sodium 823 mg Carb 28 g Calcium 187 mg
