Royal Pedestal Corn Pudding |
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Prep Time: 0 Minutes Cook Time: 40 Minutes |
Ready In: 40 Minutes Servings: 12 |
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Baked in a BUNDT PAN, it is the QUEEN of the table. Looks stately before it is sliced. For presentation, set on a PEDESTAL cake stand or platter. For serving, slice in wedges. Adds Pomp and Circumstance to a simple meal! Read more ! Ingredients:
1 poblano chile, roasted, peeled, seeded and diced |
3 cups corn kernels |
1 cup butter |
1/2 cup brown sugar, packed |
1-1/3 teaspoons baking soda |
1-1/2 teaspoons baking powder |
1-1/3 tablespoons red chile powder |
1 tablespoon salt |
5 eggs, separated |
1 cup milk |
2 cups unbleached four |
Directions:
1. Preheat oven to 350 degrees
2. Prepare a bundt pan by greasing it well
3. In small bowl mix together chile and corn, set aside
4. In a large mixing bowl, cream together the butter sugar, baking soda, baking powder, chile powder, and salt
5. Separate the eggs, placing the yolks and whites in separate bowl.
6. Beat the egg whites until stiff and set aside
7. Whip the egg yolks until well blended and add to the creamed mixture in large mixing bowl. Add milk and flour alternately. With the mixer on low speed, blend well. Place in large bowl and add chile and corn mixture
8. By hand, gradually fold in the beaten egg whites
9. Pour into the prepared bundt pan. Place in the oven and bake for 40 minutes to 1 hour or until a wooden pick comes out clean.
10. Remove from oven and let cool before turning out of pan.
11. This is really easy, just a few bowls involved
12. Hope you enjoy this!
13. NOTE: I use an electric hand mixer with this.
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