Creole Corn Pudding



6 to 8 servings



3 tbsp. butter
1 onion, finely chopped
1/2 green bell pepper, chopped
2 cups canned whole-kernel corn
1 tbsp. sugar
1 tsp. salt
1 tsp. pepper
3 eggs, well beaten
1/2 cup grated cheddar cheese


Pre-heat oven to 350°F. Melt butter in skillet. Sauté onion and bell pepper. Add corn, sugar, salt and pepper. Cool; add eggs and cheese. Pour into buttered 2-quart casserole and set in larger pan. Add hot water to about half the depth of the casserole. Bake 35 minutes.

Author's Comments

Recipe from Suzy Fontenelle, from the cookbook Shreve's Landing (Shreveport, Louisiana). Printed in the article "A Few of Your Favorite Things," featuring readers' favorite recipes, in the Houston Chronicle, 7/15/98.

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