Scrumptious & quick! This got rave reviews from a brunch
I took it to – exceptional taste.
Not only is this easy, but it also is made of ingredients
that many of us keep around at all times. So this is ideal
when you are in a pinch for a potluck dish.
Simple Corn Pudding
Prep time
Cook time
Total time
Great for brunch
Author: Anita Edge
Recipe type: Vegetable side dish
Serves: 8-12
Ingredients
- 4 oz (1 stick) unsalted butter, melted, plus additional for greasing
- 2 14.75 oz cans creamed corn
- 3 eggs
- 1 cup sour cream
- 2 cups shredded cheese (half Monterey Jack, half Cheddar is good)
- ¾ cup whole green chiles, chopped into ½ inch strips
- ½ cup cornmeal
- ½ tsp salt (or slightly less if desired)
Instructions
- Blend all ingredients in a large bowl.
- Pour into greased 9" x 13" glass baking dish and bake for 30 to 45 minutes or until just set and starting to brown on top. Cool for 5 to 10 minutes and serve.
Notes
I originally made this iin a deep casserole dish. I had
trouble with the middle still being soupy when the
edges were already perfectly cooked. So I think it's
better to make this in a larger flat baking dish so it
has a chance to cook more evenly.
I made this with Sandia chiles (hot). it turned out to be
the perfect amount of heat and flavor (at least for most
people).
Temperature?
Oops! 350 Degrees