"A zesty corn pudding recipe I got from my mother-in-law. My husband loves to have it each year for Thanksgiving." — Dana
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1 1/2 teaspoons
red bell pepper, chopped
whole kernel corn, drained
1 1/2 cups
shredded Cheddar cheese
chopped fresh parsley
crushed tortilla chips
salt to taste
ground black pepper to taste
This recipe blows all other corn pudding recipes out of the water! Nothing bland about it. Perfect balance of ingredients. TRY IT!
we made this and everyone thought it was kind of dry and bland, not creamy like a corn pudding should be.
This recipe is delicious! I took it to a church potluck, and came back with an empty bowl. Now I plan on taking it to our family Thanksgiving.
Thanks for the recipe!
Makes a wondeful and differnt side dish to any holiday meal, or just because. I did, however leave off the corn chips and just topped with cheese.
Simple, yet different. Thought it had too many onions, but others loved it. Might be good served with a dollop of salsa and/or sour cream. Definetly will make again. Millons of possibilities with variations. Make this one for dinner and they will say OLE~
I did not care for this recipe. It wasn't a side dish. With the egg and egg whites it turned out to taste more like a breakfast casserole.
I have been making corn pudding or casserole for a long time. I really liked this recipe for the most part. I had no red bell pepper so used chopped pimento instead & I used green onions instead of yellow onion. I also added some bacon and cheddar cheese to the topping. Its a recipe I will make again.
This dish really hit the spot! My changes were only because I didn't have on hand the original items: green pepper, Mozzarella cheese, dried parsley (1 tsp), 2 whole eggs, no chips on top.
* Percent Daily Values are based on a 2,000 calorie diet.
Corn Pudding I
Serving Size: 1/5 of a recipe
Servings Per Recipe: 5
Amount Per Serving
Calories from Fat: 145
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