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.

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Ingredients

Directions

  • 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; 10 g total fat; 92 mg cholesterol; 389 mg sodium. 18 g carbohydrates; 8 g protein;

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