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Roasted Pepper Corn Pudding

by in Nov 1996

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
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