Savoury corn pudding

    A good friend of mine introduced me to this recipe. She made one with roasted peppers and one without. I love that it goes with barbecuing in the summer, or Mexican food, or with a simple roast chicken dinner. Leftovers warm up well.


    1 person made this

    Ingredients
    Serves: 6 

    • 250g frozen sweetcorn kernels
    • 1 (415g) tin cream style sweetcorn
    • 110g butter, melted
    • 60g cornmeal
    • 30g plain flour
    • 25g caster sugar
    • 1 1/4 teaspoons baking powder
    • 1/4 teaspoon salt
    • 225ml soured cream
    • 75g diced green chillies

    Method
    Prep:10min  ›  Cook:45min  ›  Ready in:55min 

    1. Preheat over to 180 C / Gas 4. Grease a square baking dish.
    2. In a large bowl, mix all of the ingredients. Pour into prepared tin.
    3. Bake for 45 minutes or until golden brown and set in the middle. Remove from oven and let stand for 5 minutes before serving.

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