Sweet corn is in season, chili peppers are in season, why not make this corn pudding? Makes an excellent main dish or side dish. Also makes pleanty for leftover lunches. Add or remove chili peppers to your desired level of heat. If you don't have cake flour, all purpose flour will work.
2 Tbl cake flour
2 tsp baking powder
4 large eggs
1 cup greek yogurt
1/2 cup 1/2 and1/2
1/2 cup 1% milk
1 Tbl sugar
4 cups corn
3 Tbl chili peppers, minced with seeds
1 cup bell pepper, diced
6 ounces sharp cheddar, shredded
Heat oven to 350 degrees. Coat a 9 x 13 pan with cooking spray, set aside.
In a large bowl, combine the chili peppers, bell pepper, cheddar and 2 cups corn. Set aside.
In a food processor, pulse the flour, baking powder, salt, eggs, yogurt, milk, sugar and the remaining corn. Process until nearly smooth. Pour over ingredients in large bowl, stir to combine.
Pour the mixture into the prepared pan.
Bke until golden brown and set, about 50 to 60 minutes. Let cool for 10 to 15 minutes before serving.
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