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Prep Time: 20 Minutes Cook Time: 45 Minutes |
Ready In: 65 Minutes Servings: 10 |
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This recipe was another one in my Mother's many books. It is a combination of recipes from my Grandmother Etto and Jeff Blank who owns a fantastic restaurant in Austin called Hudson's on the Bend . If you get to Austin you must give it a try. Ingredients:
1 1/4 cups flour |
1/3 cup sugar |
2 1/2 tablespoons baking powder |
1/2 teaspoon salt |
1/2 teaspoon cayenne pepper |
6 whole eggs |
1/2 cup heavy cream |
1/4 lb melted unsalted butter |
1 (8 ounce) can creamed corn |
1 medium green pepper |
1 medium red bell pepper |
1 anaheim chili |
1 lb fresh corn or 1 lb frozen corn |
Directions:
1. Mix well the first 5 ingredients in a bowl and set aside.
2. In a second bowl whisk the eggs until blended and then add melted butter, cream and can of corn. (besure and use a big enough bowl to add additional ingredients).
3. Now add the 1st bowl of ingredients into the second and whisk to blend.
4. Clean all the peppers, discarding the seeds and stems and cut into 1/4 inch pieces. At this point, play a little if you want and add differant kinds of peppers, sundried tomatoes of fresh herbs.
5. One thing to note,our what ever amount you add in of something take that amount out of another of the other veggie ingredients. You do not want to overload you dish.
6. Now add the fresh corn and peppers to the batter.
7. Grease a casserole dish with a litle butter or light oil and dust with flour. (9x13) Now add your batter.
8. Bake at 375 for 45 minutes or until golden brown on top.
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