Nashville, TN – Meal planning usually starts with a meat or main dish, but often it’s the side dishes that add a special flair. If your menu is a bit bland, add a little punch with this rich and creamy corn pudding.
“The good thing about this recipe is that it can be tailored to your families’ taste. If you like it spicy, add more cayenne and even a dash of hot pepper sauce. Or if you prefer a mild flavor, leave out the cayenne and pepper sauce completely. It is absolutely delicious either way,” observes the Martha White® baking expert Linda Carman.
Cajun Corn Pudding
1 tablespoon Crisco® Vegetable Oil
1 cup chopped onion
1 cup chopped green bell pepper
2 eggs, beaten
1/2 cup butter or margarine, melted
8 ounces sour cream
1 (7 oz.) pkg. Martha White® Sweet Yellow Cornbread Mix
1/2 to 1 teaspoons ground red pepper (cayenne)
1 (14 3/4 oz.) can cream- style corn
1 (11 oz.) whole kernel corn, drained
1 cup chopped country ham or baked ham
Directions
1. Heat oven to 375° F. Grease 8-inch square (2 quart) baking dish. Heat oil in large skillet over medium-high heat. Add onion and bell pepper. Cook about 3 minutes or until slightly wilted, stirring occasionally.
2. In large mixing bowl, beat eggs. Add melted butter, sour cream, cornbread mix and red pepper; stir until well blended. Stir in cream-style corn, whole kernel corn, ham and cooked vegetables. Pour into greased baking dish. Bake at 375° F. for 48 to 55 or until set and golden brown.
10 servings
Crisco is a registered trademark of The J.M. Smucker Company.
