Return to Content

Roasted Pepper Corn Pudding

by in Nov 1996
Roasted Pepper Corn Pudding
0 votes, 0.00 avg. rating (0% score)
Print Friendly

Total Time: 20

Yield: 12 servings


Login to add to your Recipe Box
Upload Your PhotoUpload Your Photo

Ingredients:

  • 2 15-ounce cans corn kernels, drained
  • 2 15-ounce cans cream-style corn
  • 2 roasted red peppers, homemade or jarred, finely diced
  • 2 cups (16 ounces) sour cream
  • 3 eggs, large or extra large, separated
  • 2 teaspoons hot pepper sauce
  • 2 tablespoons butter, melted
  • 1 8-1/2-ounce package corn muffin mix (we used Jiffy Corn Muffin Mix)
  • Nonstick cooking spray

Instructions:

Preheat oven to 350°. Combine corn kernels, cream-style corn, red peppers, sour cream, egg yolks, hot pepper sauce, butter, and corn muffin mix. Coat a 9x13-inch baking dish with nonstick cooking spray. Beat egg whites to a soft peak and fold into the batter. Pour into the baking dish, then bake 45 to 50 minutes until set (lightly browned, yet springy in the center).
Updated Thursday, October 29th, 2009
CVR1_YK0516_210h

Bring New England Home

Subscribe for 1 year for only $19.97!

A 44% saving!

BUY NOW!

Browse Similar Recipes

No comments yet.

Leave a Reply

We reserve the right to remove or edit comments that are offensive or disrespectful to our readers and/or writers, cannot be verified, lack clarity, or contain profanity. Your comments may be republished by Yankee Magazine across multiple platforms.

©2016, Yankee Publishing Inc. All Rights Reserved.
Yankee Publishing Inc., | P.O. Box 520, Dublin, NH 03444 | (603) 563-8111