"Yummy corn pudding. Originally submitted to ThanksgivingRecipe.com." — Erika Michael
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2 (14.75 ounce) cans
ground white pepper
red bell pepper, diced
Tastes just like you think it would. The recipe was a bit like corn chowder instead of corn pudding. Mine didn't set up very well and was a bit runny but the next day the left overs had just the right amount of "body" to it. The taste was very good and both my wife and I had seconds. We don't care for bell peppers so I used a red onions instad. That added color and taste. I suggest you melt the butter in the microwave before trying to mix it with the corn in step two. I will use a little more flour next time to give it a little more body. The beaten egg whites are what makes this so special. Thanks for the recipe Erika!
This is great. My entire family loved it. I changed a couple of things though. I used 1 can of cream corn and 1 can of corn niblets. It using these it helped to thicken more. I also pushed the layer of crust that forms on the top down at 20, 40 and 60 mins of cooking time and in my oven the cooking time needed to be increased to 90 minutes.
I liked this recipe but I omited the bell pepper because that is not how you make corn pudding
Was very good, left out red bell pepper and used frozen corn instead. I microwaved the corn and mashed it with a fork.
* Percent Daily Values are based on a 2,000 calorie diet.
Corn Pudding III
Serving Size: 1/7 of a recipe
Servings Per Recipe: 7
Amount Per Serving
Calories from Fat: 90
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