Corn Pudding Recipe

Name: Corn Pudding
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: vegetable oil cooking spray; 3/4 cup chopped onion; 3/4 cup chopped green bell pepper; 3 tablespoons all-purpose flour; 1/2 teaspoon ground cumin; 1/2 teaspoon chili powder; 1/4 teaspoon salt; 1/8 teaspoon cayenne pepper; 1 (12 ounce) can evaporated skim milk; 4 cups corn, cut from cob (about 8 ears); 2 eggs, beaten; red bell pepper, sliced into rings (optional); green bell pepper, sliced into rings (optional)

Servings: persons

vegetable oil cooking spray
3/4 cup chopped onion
3/4 cup chopped green bell pepper
3 tablespoons all-purpose flour
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
1/4 teaspoon salt
1/8 teaspoon cayenne pepper
1 (12 ounce) can evaporated skim milk
4 cups corn, cut from cob (about 8 ears)
2 eggs, beaten
red bell pepper, sliced into rings (optional)
green bell pepper, sliced into rings (optional)

1
Coat a large frypan with cooking spray, and place over medium heat until hot.
2
Add onion and cook 1 minute, add bell peppers and cook 1 minute or until crisp tender.
3
Add flour and next 4 ingredients, cook 1 minute, stirring constantly.
4
Add milk, and bring to boil, stirring constantly, cook 1 minute.
5
Remove from heat.
6
Add corn and eggs to bell pepper mixture, stirring well.
7
Spoon mixture into a 2 quart casserole coated with cooking spray, bake at 350 degrees for 40 minutes or until browned and centre is set.
8
Garnish with bell pepper rings.

362

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: vegetable oil cooking spray, 3/4 cup chopped onion, 3/4 cup chopped green bell pepper, 3 tablespoons all-purpose flour, and more.

Yes, Corn Pudding falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Corn Pudding

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