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Spicy Confetti Corn Pudding Recipe

Spicy confetti corn pudding is rich and delicious. Serve with with string beans and baked ham or turkey. Leftovers are a nice side with a fried fish brunch, just make a quick salad of mixed greens and cherry tomato halves with a light dressing.

INGREDIENTS

1-15 oz can Fiesta Corn - do not drain
1-15 oz. Creamed Corn
1 box Jiffy Corn Muffin Mix*
1/2 cup of melted butter
1 cup half and half cream
2 teaspoons Franks hot pepper sauce (or any hot pepper sauce)
2 eggs

DIRECTIONS

Pre-heat oven to 350 degrees

Beat eggs until they are frothy. Fold in melted butter and beat again. Add cream and cayenne pepper sauce to mixture, blend until cayenne pepper sauce is mixed in. Add corn muffin mix and beat until well blended.

Pour batter into a 2 inch deep baking pan. Bake 50 minutes or until golden brown and an inserted knife comes out clean. Let sit (and set) at least 10 to 15 minutes before spooning onto plate.

Hint
*Jiffy Corn Muffin Mix is best because it produces a slightly sweet bread.
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Spicy confetti corn pudding is rich and delicious. Serve with with string beans and baked ham or turkey. Leftovers are a nice side with a fried fish brunch, just make a quick salad of mixed greens and cherry tomato halves with a light dressing.

INGREDIENTS

1-15 oz can Fiesta Corn - do not drain
1-15 oz. Creamed Corn
1 box Jiffy Corn Muffin Mix*
1/2 cup of melted butter
1 cup half and half cream
2 teaspoons Franks hot pepper sauce (or any hot pepper sauce)
2 eggs

DIRECTIONS

Pre-heat oven to 350 degrees

Beat eggs until they are frothy. Fold in melted butter and beat again. Add cream and cayenne pepper sauce to mixture, blend until cayenne pepper sauce is mixed in. Add corn muffin mix and beat until well blended.

Pour batter into a 2 inch deep baking pan. Bake 50 minutes or until golden brown and an inserted knife comes out clean. Let sit (and set) at least 10 to 15 minutes before spooning onto plate.

Hint
*Jiffy Corn Muffin Mix is best because it produces a slightly sweet bread.

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Content copyright © 2013 by Vannie Ryanes. All rights reserved.
This content was written by Vannie Ryanes. If you wish to use this content in any manner, you need written permission. Contact Vannie Ryanes for details.



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