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Buttery onions, cheddar and green chilies lace our stuffinglike pudding. Inspired by traditional skillet corn bread, it works as a side or as a meatless main served with a salad or garlicky sauteed kale.

Source: Midwest Living

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Recipe Summary test

prep:
25 mins
bake:
30 mins
total:
55 mins
Servings:
10
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat oil and 1 tablespoon butter in a 9- or 10-inch cast-iron or other heavy oven-going skillet over medium-high heat. When butter is melted and begins to bubble, add onion. Cook for 5 minutes or until onion is soft and beginning to brown, stirring occasionally. Add corn kernels, sweet pepper and cumin. Cook and stir for 3 minutes more. Remove skillet from heat to cool slightly.

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  • Meanwhile, in a medium bowl, combine cornmeal, flour, and salt. Add cream-style corn, eggs, undrained chiles and cheese; stir just until combined.

  • Fold onion mixture into cornmeal mixture. Return skillet to medium heat and add 1 tablespoon butter. When butter is melted, tilt skillet to coat bottom with butter. Pour batter into skillet.

  • Transfer skillet to a 350°F oven and bake for 30 to 35 minutes or until a knife inserted near the center comes out clean. Serve warm.

Nutrition Facts

183 calories; fat 10g; cholesterol 92mg; saturated fat 5g; carbohydrates 18g; mono fat 4g; poly fat 1g; insoluble fiber 1g; sugars 4g; protein 8g; vitamin a 608IU; vitamin c 13.6mg; thiamin 0.1mg; riboflavin 0.2mg; niacin equivalents 1.2mg; vitamin b6 0.1mg; folate 54.7mcg; vitamin b12 0.3mcg; sodium 389mg; potassium 193mg; calcium 99mg; iron 1.1mg.
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