Wondering what to make with all the corn on the cob you just picked at the farmer’s market? Then, check out home cook Diane Hopson Smith’s South of the Border Corn Pudding. It will knock your socks off! Loaded with great garden veggies and wonderful south of the border spices, this recipe sure is tasty. Even the pickiest eaters will love this. See step-by-step photos of Diane’s recipe plus thousands more from home cooks nationwide at: www.justapinch.com/cornpudding
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“Hope you enjoy this as much as we do!”
- Diane Hopson Smith, Pine Mountain, GA (pop. 1,304)
2 tbsp sugar
2 tbsp all purpose flour
1 tsp baking powder
3 c fresh corn kernels (about 6 ears fresh; frozen OK to substitute)
1/4 c green onions, sliced
1/4 c red bell pepper,chopped
1/2 of (4.5-oz) can chopped green chilies
1/4 tsp cumin
1 tbsp red pepper flakes, optional
salt and pepper to taste
3 large eggs
1 c whipping cream
1/4 c butter, melted
Preheat oven to 350 degrees. Grease a 9 x 9-inch baking dish.
Combine sugar, flour and baking powder; set aside.
Cut corn from cob.
Combine corn with green onions, bell pepper, cumin, pepper flakes, salt and pepper. NOTE: The pepper flakes are optional. If you like a little heat add, if not, don’t use.
Whisk together eggs, whipping cream and butter; gradually add sugar/flour mixture and whisk until smooth; stir in corn mixture.
Pour into prepared baking dish. Bake for 25 to 30 minutes. Remove from oven and stir with long prong fork, disturbing the top as little as possible, return to oven and continue cooking another 25 to 30 minutes until set and browned. Once set and browned, remove from oven; let set 5 minutes before serving.
NOTE: The outer edge seems to cook faster than center, gently stirring half way through cooking allows this pudding to cook more evenly.