Corn Pudding

October 11, 2007


With a salad, this makes an easy supper! Reheat the leftovers, add a little chutney, and you’ll have a super breakfast. HARRY

1/2 cup butter, melted (1 stick)
1 (16-ounce) can whole kernel corn, drained
1 (16-ounce) can cream-style corn
1 (2-ounce) jar chopped pimentos, drained
1 jalapeño pepper, finely chopped (optional)
1 (8-ounce) carton sour cream (1 cup)
1 1/2 cups self-rising cornmeal
2 teaspoons chili powder or more to taste
1 teaspoon black pepper

In a large bowl, combine butter, whole kernel corn, cream-style corn, pimentos, jalapeño pepper, sour cream, cornmeal, chili powder, and pepper and stir until blended. Pour into a greased 1 1/2-quart casserole and bake at 350 degrees for 45 minutes.
Makes 6 servings.