RECIPE # 4075 CAJUN CORN PUDDING November 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.