Corn Pudding
This corn pudding is based on the famous dish from Hudson on the Bend, just outside of Austin, Texas, a restaurant known for their authentic, and sometimes exotic, Texas cuisine, including rattlesnake. The corn pudding is their most requested dish and a family favorite, especially on Holidays like Thanksgiving and during summer barbecues. It also makes fantastic leftovers. The batter can be made ahead of time, with the veggies mixed in, and refrigerated overnight until ready to bake.
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Servings: 10 people
Calories: 307 kcal
Net Carbs: 32 g
Ingredients
- 1 1/4 cups (156.3 g) all purpose flour
- 1/3 cup (66.7 g) granulated sugar
- 2 1/2 Tbsp (2 1/2 Tbsp) baking powder
- 1/2 tsp (1/2 tsp) salt
- 1/2 tsp (1/2 tsp) cayenne pepper
- 6 (6 ) eggs
- 8 Tbsp (8 Tbsp) butter, melted
- 1/2 cup (118.3 ml) heavy cream
- 8 oz (227 g) creamstyle corn
- 1 (1) medium poblano pepper
- 1 (1) medium red bell pepper
- 1 (1) Anaheim pepper
- 1 lb (455 g) fresh corn, kernels cut off the cob
Instructions
- Preheat the oven to 350° F.
- Combine all the dry ingredients in a bowl. Mix well and set aside.
- In a second bowl, whisk the eggs until blended, then add the melted butter, cream, and cream-style corn.
- Blend the dry ingredients into the wet ingredients using a wire whisk until well incorporated.
- Clean all three peppers, discarding the seeds and stems. Dice them into 1/4-inch pieces. Carefully slice the corn kernels off the cobs, and add to the mixing bowl, along with the diced peppers. Stir together.
- Coat a medium-sized casserole dish with butter and dust with flour. Pour the mix into the casserole dish. If the mix is only 1-inch deep, it will tend to be done 5 to 10 minutes sooner. Bake for 40 minutes or until golden-brown and firm.
- Serve hot or at room temperature.
Nutrition
Calories: 307kcalFat: 17gSodium: 673mgNet Carbs: 32gSaturated Fat: 6gPotassium: 266mgCarbohydrates: 34gVitamin A: 1274IUFiber: 2gVitamin C: 30mgSugar: 11gCalcium: 206mgProtein: 7gCholesterol: 115mgIron: 2mg
