Fireworks Corn Pudding
Yield: 16-18 Servings
6 Tablespoons Masa Corn Meal
2 Tablespoons Chimichurri Seasoning
1 ½ Teaspoon Alderwood Smoked Sea Salt
1 Teaspoon Ground Telicherry Pepper
½ Teaspoon Red Pepper Flakes (optional)
8 Cups Fresh or Frozen Corn
1 Cup Diced Red Bell Pepper
½ Cup Sliced Scallions
4 Cups Heavy Cream
2 cups Shredded Cheddar Cheese ()ptional)
It’s amazing how a simple dish like corn pudding can define a whole meal – especially when it’s as DELICIOUS as this one! Our version gets its incredible flavor from MorningStar Kitchen’s Chimichurri and Bravo! seasoning blends. We call it ‘Fireworks Corn Pudding,’ not only for the burst of flavor you get in every bite, but also because it is a standard at our 4th of July picnic every year. This dish is almost as memorable as the fireworks at the end of a great day!
Spray a lasagna pan with canola cooking spray. Preheat oven to 375 degrees.
In a small bowl blend together the corn meal, seasoning blends, salt, and peppers.
Place corn, bell pepper, and scallions in the lasagna pan. Sprinkle the dry mixture over the top and toss to ensure that the vegetables are evenly coated. Pour cream over the top, cover, and let stand for 1-2 hours.
Bake for 1 – 1 ½ hours until mixture is thick and creamy. If using cheese, sprinkle on top during last 15 minutes. Remove from oven and allow to stand for 10 minutes before serving.
MorningStar Kitchen Seasonings Featured in this Recipe
Click on images below to learn more about seasonings in this recipe
Chimichurri is one of the most
popular and versatile seasonings in the
world. Blended with olive oil, it makes a great sauce to serve over grilled steaks, chicken, and seafood.