Name: Tex-Mex Corn Pudding
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

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Tex-Mex Corn Pudding

Course: Side Dish

Servings:

Author: Buttermilk: A Savor the South Cookbook by Debbie Moose (UNC Press, 2012)

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.