Recipe:Tex-Mex corn pudding

Published: Wednesday, Nov. 14, 2012 - 12:00 am | Page 2D

Prep time: 10 minutes

Cook time: 50 minutes

Serves: 6-8

Can it be a Southern Thanksgiving without corn pudding on the table? Classic corn pudding is a creamy, mild blend, but sometimes tradition needs a little kick in the kernels. Sit this version next to the bird and get everyone talking.

From "Buttermilk: A Savor the South Cookbook" by Debbie Moose (UNC Press, $18, 96 pages).


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

1 1/2 cups buttermilk

1/2 teaspoon chili powder


Preheat the oven to 350 degrees. Spray a 1 1/2- 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 45-50 minutes or until lightly browned on top.

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