Ingredients for Junior League Hudson's Corn Pudding
- Green Pepper
- Red Bell Pepper
- Chile
- 1/2 cup all-purpose flour
- 1/4 cup granulated sugar
- 2 teaspoons baking powder
- 1 teaspoon salt
- Cayenne Pepper
- 3 large eggs
- Whipping Cream
- 1/4 cup (1/2 stick) unsalted butter, melted
- Cream Style Corn
- 1 (15 ounce) can whole kernel corn, drained
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How to Make Junior League Hudson's Corn Pudding
- Preheat oven to 375°F (190°C). Grease and flour a 9x13 inch baking pan.
- In a medium bowl, combine 1 medium bell pepper (any color), finely diced, and 1/2 medium Anaheim chile, seeded and minced. Mix well.
- In a separate large bowl, whisk together 1/2 cup all-purpose flour, 1/4 cup granulated sugar, 2 teaspoons baking powder, 1 teaspoon salt, and 1/4 teaspoon cayenne pepper until evenly combined.
- In a third bowl, lightly whisk 3 large eggs.
- Add 1 1/2 cups heavy cream, 1/4 cup (1/2 stick) unsalted butter, melted, and 1 (15 ounce) can whole kernel corn, drained, to the egg mixture. Whisk until thoroughly combined.
- Gently stir in the bell pepper and Anaheim chile mixture and 1 (15 ounce) can cream-style corn.
- Pour the batter into the prepared 9x13 inch baking pan.
- Bake for 40-45 minutes, or until the pudding is set and lightly golden brown. A toothpick inserted into the center should come out clean.
- Let cool slightly before serving. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
44 g
Sugar
11g
Fat
50g
Carbs
9g
