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RECIPE # 4075 CAJUN CORN PUDDING November 20, 2007

RECIPE # 4075 CAJUN CORN PUDDING November 20, 2007

CREATED Nov 20, 2007

LINDA CARMAN / MARTHA WHITE  


1 T vegetable Oil

1 c chopped onion

1 c chopped green bell pepper

2 eggs, beaten

1/2 c butter or margarine, melted

8 ounces sour cream

1 ( 7 oz.) pkg. Martha White® Sweet Yellow Cornbread Mix

1/2 to 1 t ground red pepper (cayenne)

1 (14 3/4 oz.) can cream- style corn

1 (11 oz.) whole kernel corn, drained

1 c chopped country ham or baked ham

Heat oven to 375° F. Grease 8-inch square (2 quart) baking dish. Heat oil in large skillet over medium-high heat. Add onion and bell pepper. Cook about 3 minutes or until slightly wilted, stirring occasionally.

In large mixing bowl, beat eggs. Add melted butter, sour cream, cornbread mix and red pepper; stir until well blended. Stir in cream-style corn, whole kernel corn, ham and cooked vegetables.  Pour into greased baking dish. Bake at 375° F. for 48 to 55 or until set and golden brown. Makes 10 servings.