Recipe

Royal Pedestal Corn Pudding Recipe

	Rosemaryblue / All my dishes 2 years, 2 months ago 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! Prep:12m Cook:40m Servings:12	Rosemaryblu
	corn baked in bundt

Does this look good? Yeah! / Nope

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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

Preheat oven to 350 degrees

Prepare a bundt pan by greasing it well

In small bowl mix together chile and corn, set aside

In a large mixing bowl, cream together the butter sugar, baking soda, baking powder, chile powder, and salt

Separate the eggs, placing the yolks and whites in separate bowl.

Beat the egg whites until stiff and set aside

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

By hand, gradually fold in the beaten egg whites

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.

Remove from oven and let cool before turning out of pan.

This is really easy, just a few bowls involved

Hope you enjoy this!

NOTE: I use an electric hand mixer with this.

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