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Tex-Mex Corn Pudding

Course: Side Dish
Servings: 6
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.

Notes

Recipe By: Buttermilk: A Savor the South Cookbook by Debbie Moose (UNC Press, 2012)
Serving Size: 6