This Corn and Red Pepper Pudding is a delightful side dish perfect for Thanksgiving gatherings. Combining sweet corn and vibrant red peppers, this recipe offers a comforting and flavorful addition to your holiday table.
The preparation is simple, making it an ideal choice for both novice and experienced cooks. With its creamy texture and subtle sweetness, it pairs well with a variety of main dishes.
Delicious Corn and Red Pepper Pudding Recipe
This pudding features a blend of fresh corn, red bell peppers, and a creamy custard base, baked until golden and set. The recipe takes about 50 minutes from start to finish and serves 6 people.
Ingredients
- 2 cups fresh or frozen corn kernels
- 1 medium red bell pepper, diced
- 1 cup milk
- 3 large eggs
- 1/4 cup sugar
- 1/4 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon butter, for greasing the baking dish
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) and grease a 9-inch baking dish with butter.
- Prepare the Mixture: In a large bowl, combine the corn, diced red bell pepper, milk, eggs, sugar, flour, baking powder, salt, and black pepper. Mix until well combined.
- Pour into Dish: Pour the mixture into the prepared baking dish, spreading it evenly.
- Bake: Bake in the preheated oven for 35-40 minutes, or until the pudding is set and lightly golden on top.
- Cool and Serve: Allow the pudding to cool for a few minutes before slicing. Serve warm as a side dish for your Thanksgiving meal.
Cook and Prep Times
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
Nutrition Information
- Servings: 6 servings
- Calories: 180kcal
- Fat: 5g
- Protein: 6g
- Carbohydrates: 28g
