Tex-Mex Corn Pudding
Servings: 6
Ingredients
- Nonstick cooking spray
- 3 cups corn kernels fresh or frozen, no need to thaw
- 3/4 cup yellow cornmeal
- 1/2 cup grated cheddar cheese
- 1/2 cup canned chopped green chilies drained
- 4 green onions chopped
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 3 large eggs
- 11/2 cups buttermilk
- 1/2 teaspoon chili powder
Instructions
- Preheat the oven to 350 degrees. Spray a 1- to 2-quart baking dish with nonstick cooking spray.
- Stir together all the ingredients in a large bowl. Pour the mixture into the prepared dish. Bake for 45 to 50 minutes or until lightly browned on top.
Notes
Recipe By: Buttermilk: A Savor the South Cookbook by Debbie Moose (UNC Press, 2012)
Serving Size: 6
Serving Size: 6
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