Roasted Pepper Corn Pudding

Vegetables Recipes

Preparation Time: 20 minutes

Start to Finish Time: 1.2 hours

Yield: 12 servings

• 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

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).

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