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Pepper Pudding

chef.tim.lee's picture
Ingredients
  Green bell peppers 2 Large, seeded and diced
  Red ripe tomato 2 Large, diced
  Canned golden hominy 15 1⁄2 Ounce, drained (1 Can)
  Coarse saltine cracker crumbs 2 Cup (32 tbs)
  Grated sharp cheddar cheese 2 Cup (32 tbs)
  Butter/Margarine 1⁄4 Cup (4 tbs)
  Half and half/Light cream 2 Cup (32 tbs)
  Eggs 2 , beaten
  Ground cumin 1 Teaspoon
  Garlic powder 1⁄2 Teaspoon
  Red pepper flakes 1⁄4 Teaspoon
  Salt 1⁄2 Teaspoon
Directions

Generously butter a 2-quart baking dish.
Arrange alternating layers of green peppers, tomatoes, hominy, cracker crumbs and cheese in dish, dotting each layer with a bit of butter.
Combine half-and-half, eggs, cumin, garlic powder, red pepper flakes and salt.
Pour egg mixture over ingredients in baking dish.
Use a knife to cut through mixture to allow some of the egg mixture to seep in.
Bake in a preheated 350-degree oven for 45 minutes to 1 hour, or until custard is set and the pudding is browned on top.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
American
Course: 
Main Dish
Method: 
Baked
Dish: 
Pudding
Ingredient: 
Vegetable
Cook Time: 
60 Minutes
Servings: 
20

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4.1125
Average: 4.1 (12 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 225 Calories from Fat 97

% Daily Value*

Total Fat 11 g17.6%

Saturated Fat 5.3 g26.7%

Trans Fat 0 g

Cholesterol 48.1 mg16%

Sodium 513.9 mg21.4%

Total Carbohydrates 22 g7.2%

Dietary Fiber 0.91 g3.6%

Sugars 2.1 g

Protein 9 g17.7%

Vitamin A 10.4% Vitamin C 29.5%

Calcium 11.3% Iron 9.6%

*Based on a 2000 Calorie diet

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Pepper Pudding Recipe