Roasted Pepper Corn Pudding

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Roasted Pepper Corn Pudding

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).
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