Junior League - Hudson's Corn Pudding

Submitted by JLofAustin

"This is a fabulous recipe from chefs Jeff Blank and Jay Moore of Hudson's-on-the-Bend in Lakeway, TX."

 

• Ready In: 1hr 15mins
• Ingredients: 13
• Serves: 16-20

ingredients

• 1 green pepper, chopped
• 1 red bell pepper, chopped
• 1 anaheim chile, chopped
• 1 1⁄2 cups flour
• 1⁄2 sugar
• 5 tablespoons baking powder
• 3⁄4 tablespoon salt
• 1 1⁄2 teaspoons cayenne pepper
• 10 eggs
• 1 cup whipping cream
• 3⁄4 cup butter, melted
• 16 ounces cream-style corn
• 2 lbs whole kernel corn

directions

1. Combine the bell peppers and Anaheim chile in a bowl and mix well. Combine the flour, sugar, baking powder, salt, and cayenne in a bowl and mix.
2. Whisk the eggs lightly in a bowl. Add cream, butter and cream-style corn and whisk until mixed. Stir in the bell pepper and whole kernel corn. Spoon into a greased and floured 9x13 pan. Bake at 375 for 40 minutes or until set and light brown.

Reviews

[DailyInspiration]

We really enjoyed this corn pudding. It makes a very large amount; however, I did not want to half the measurements for fear of making a miscalculation. This is definitely a keeper.<br/><br/>The only problem that I had was that the recipe did not advise as to when to add the dry ingredients -- I added them just prior to the whole kernel corn. Also, the middle of the pudding did not set in the time allotted and I was concerned it would burn on top if I left it in too much longer -- actually I extended the cooking time by 10 minutes and it was still too loose. Next time, I will cook it at a lower temp for a longer period of time. Made for PAC, 2011.