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Corn Pudding

A family favorite for fall and Thanksgiving dinners!  It's no-fail.
Vegetables and Side Dishes
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6 tablespoons butter, melted
1 red bell pepper, diced

1 small onion, diced
1 to 2 tablespoons olive oil for sauté
​​
1 and 1/4 cups flour
1/3 cup sugar
2 and 1/2 tablespoons baking powder
​1/2 teaspoon salt
dash black pepper
​6 eggs, lightly beaten

1/2 cup sour cream or heavy cream
1 (8 ounce) can cream-style corn
1 (8 ounce) can regular corn, drained well
​
Picture
  1. Melt butter and set aside to cool just a bit.
  2. Sauté diced onions and peppers in a bit of olive oil until onions are translucent and peppers are soft.  Remove from heat and set aside to cool a bit.
  3. Combine all dry ingredients with a whisk or fork and set aside.
  4. In a separate bowl, whisk eggs.  Add in the melted butter, sour cream, and both cans of corn.  Stir in the dry ingredients and the sautéed vegetables.
  5. Pour into a greased casserole dish (9 x 13 inch).
  6. Bake in 350 degree preheated oven for about 40 minutes or until golden brown.​
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  • Home
  • Recipes
    • Appetizers
    • Beef, Chicken, and Pork >
      • Beef Recipes
      • Chicken Recipes
      • Pork Recipes
    • Beverages
    • Bread, Biscuits, and Rolls
    • Breakfast
    • Desserts >
      • Cakes >
        • Cake Frostings and Icings
      • Cookies, Brownies, and Bars
      • Pies and Pastries
      • More Desserts
    • German Food
    • Gluten Free
    • Pasta and Pizza
    • Salads >
      • Salad Dressings
    • Sauces
    • Seafood
    • Soup and Chili
    • Vegetables and Sides
  • Fun
    • Kitchen Fun
    • Kids Cook
    • Quotes
  • Menus
    • Seasonal Menus
    • Backyard Fun
    • Brunch
    • Cocktail Party
    • Cozy Nights
    • Elegant and Easy
    • Fiesta
    • Football Fun
    • Happy Birthday
    • Kids Celebrate
    • Picnics
    • Tea Time
  • Tips
  • Garden
  • About
  • A - Z Index