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Corn Pudding with Bell Peppers

Fluffy Thanksgiving side dish to mesmerize your family or guests. Creamy, delicious and easy to make.
Course Appetizer/Sides
Cuisine Tex-Mex/Southwest
Diet Diabetic (low glycemic), Low Calorie, Vegetarian
Keyword Casserole, Easy-to-prepare, Make Ahead, Oven
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 5
Calories 222kcal
Author Chief Desirist Dr Hanna

Ingredients

  • 3 TBSP butter
  • ½ cup onion diced small
  • 1 clove garlic minced
  • 2.5 oz (half of a medium) red bell pepper, diced
  • 2.5 oz (half of a medium) green bell pepper, diced
  • 1/6 cup flour
  • Optional: ½ tsp salt
  • ½ TBSP sugar
  • ¼ tsp pepper ground
  • 14.5 oz (1 can) cream style corn
  • 3 eggs lightly beaten with a fork
  • 1 cup milk

Instructions

  • In a 3-Qt saucepan, melt butter over medium heat.
  • Add onion, garlic, and bell peppers.
  • Cook, stirring often, until onion is soft, about 5 min.
  • Stir in flour, sugar and ground pepper; cook, stirring, until bubbly. Remove from heat.
  • Open the can of corn. Add corn, eggs, and milk to saucepan, stirring until mixture is well blended.
  • Preheat oven to 350 F, no fan.
  • Pour corn mixture into a buttered shallow 1.5-Qt baking dish.
  • Bake, uncovered, in a 350 F oven until center appears set when dish is gently shaken (about 40-55 min).
  • Serve warm. Can be reheated.

Notes

Adapted from Sunset Mexican Cookbook, 1969