Return to Content

Roasted Pepper Corn Pudding

Roasted Pepper Corn Pudding
0 votes, 0.00 avg. rating (0% score)
by in Nov 1996
Submit a Recipe Image

Total Time: 20

Yield: 12 servings

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

Browse Similar Recipes

Sign-up for Yankee Magazine's FREE enewsletter!

and get a free digital issue, plus 30% off in the Yankee Store

Your New England Minute
Yankee Recipe Box
Yankee Exclusive Offers
Great Yankee Giveaway
Yankee's Travel Exclusives Newsletter

No comments yet.

Leave a Reply

Comments maybe edited for length and clarity.

yankee-giftsub-apr2014-v2