Episode 10


Corn Pudding Recipe

Dry Mix:
1¼ C Flour
1/3 C Granulated Sugar
2½ T Baking Powder
½ t Salt
½ t Cayenne Pepper

Wet Mix:
1 Stick Butter, melted
½ C Heavy Cream
6 Whole Eggs
8 oz Cream Style Corn

Veggie Mix:
1 Med. Red Bell Pepper
1 Anaheim Pepper
1 Med. Poblano Pepper
1 Lb Fresh Cut Corn

Preheat oven to 350°. Combine all dry ingredients in a bowl. Mix well and set aside.
In a second bowl, whisk eggs until blended, then add melted butter, cream and cream style corn.
Blend dry ingredients into the wet ingredients using a wire whisk.
Clean all peppers, discarding seeds and stems. Dice into ¼” pieces.
Add fresh cut corn and diced peppers to the mixing bowl, blend together.
Coat 9” square casserole dish with butter and dust with flour. Pour the mix in dish.
Place in preheated 350° oven for 40 minutes or until golden brown and firm. Serves 10 – 12.