Thursday, November 15, 2012

Southwestern Corn Pudding

Thinking back on all the Thanksgiving meals I have prepared I usually make the same dishes mainly because my husband loves them and doesn't like change.  Over the years I have changed a few things I use to make a broccoli casserole that was very fattening.  I loved it but I ate too much of it.  So I changed to either fixing green beans or brussel spouts (I prefer the sprouts). 

My stuffing has stayed the same for over 30 years but last year I added a new ingredient...applewood bacon.  No one ever complains about bacon.  

Before springing a new dish on my husband Thanksgiving I did a test run today.  Southwestern Corn Pudding.  I started to fix him a plate of it and he thought it was best just to try a fork full.  Needless to say after the fork full he ate a plate full.  

Southwestern Corn Pudding

1 onion, chopped
1 1/2 teaspoon olive oil
2 8 oz boxes Jiffy corn muffin mix 
2 sticks butter, melted
2 15oz cans whole corn
2  15oz cans creamed corn
1 7oz can diced green chilies
2 eggs, slightly beaten
1 16oz container sour cream
1 teaspoons cayenne pepper
4 dashes Tabasco Sauce
3/4 cup shredded cheddar cheese
3/4 cup shredded pepper jack cheese

Heat olive oil over medium heat for about 5 to 8 minutes, just until tended. Mix together in a large bowl onions, muffin mix, butter, whole and creamed corn, chilies, eggs, sour cream, tabasco and cayenne. Spray a 9 x 13 inch baking dish with vegetable oil, pour in batter. Bake in a pre-heated 350ยบ oven for 45 minutes.  During the last 20 minutes of cooking top with the jack and cheddar cheeses.

Here's to new dishes

Until Next Time,


  1. Delicious pudding. Hope you already planned thankgiving menu


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