Tuesday, May 29, 2012

Crockpot Southwest Corn Pudding

A delicious side dish for your favorite barbeque!

1/4 cup chopped green, red peppers or chiles
1/4 cup chopped fresh tomato
2 teaspoon fresh garlic
1/2 teaspoon garlic powder
1 16 oz can cream-style corn
4 large eggs
1/2 cup evaporated milk
1/2 teaspoon salt
1/4 teaspoon pepper
optional: garnish with cilantro
Saute garlic and green pepper until slightly softened; add tomato and saute for 1 minute more.
In a medium-sized bowl, whisk together the eggs, milk, creamed corn and seasonings; add the sauteed vegetables. Lightly grease a 3 1/2 quart crockpot (or a souffle dish which fits in a larger Crock Pot) and pour the mixture in. Cook on HIGH for 2 1/2 to 3 hours; add grated cheese to the top and cook until cheese is melted.  Garnish with cilantro.

Try these other Southwest Recipes:
Southwest Soup
Tequilla Lime Grilled Shrimp
Grilled Lemon Lime Pepper Chicken and Vegetables
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