JALAPENO CORN PUDDING
2 cans (15 ounces each) creamed corn
1 cup yellow cornmeal
1 cup butter, melted
3/4 cup buttermilk
2/3 cup chopped onion
2 eggs, beaten
1/2 teaspoon baking soda
1 teaspoon sugar
FOR THE MIDDLE LAYER:
2 cups grated sharp Cheddar cheese
3 jalapeno chiles (fresh or canned), diced
Preheat oven to 350 degrees F. Grease a 9-inch-square baking pan.
Combine first 8 ingredients in a large bowl and mix well. Turn 1/2 batter into pan. Cover evenly with 1/2 cheese, then chiles, then remaining cheese. Top with remaining batter.
Bake 1 hour. Let cool 15 minutes. Cut into squares.
Makes 8 servings
From: Susie Martin
Source: Parade Thyme Cookbook by The Battle of Flowers Association of San Antonio, Texas
2 cans (15 ounces each) creamed corn
1 cup yellow cornmeal
1 cup butter, melted
3/4 cup buttermilk
2/3 cup chopped onion
2 eggs, beaten
1/2 teaspoon baking soda
1 teaspoon sugar
FOR THE MIDDLE LAYER:
2 cups grated sharp Cheddar cheese
3 jalapeno chiles (fresh or canned), diced
Preheat oven to 350 degrees F. Grease a 9-inch-square baking pan.
Combine first 8 ingredients in a large bowl and mix well. Turn 1/2 batter into pan. Cover evenly with 1/2 cheese, then chiles, then remaining cheese. Top with remaining batter.
Bake 1 hour. Let cool 15 minutes. Cut into squares.
Makes 8 servings
From: Susie Martin
Source: Parade Thyme Cookbook by The Battle of Flowers Association of San Antonio, Texas
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