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unsalted butter, to coat the baking dish 2 Tbsp. all-purpose flour 2 tsp. baking powder 1/2 tsp. salt 4 large eggs 1 c. sour cream 3/4 c. whole milk 1 Tbsp. granulated sugar 4 c. corn kernels (from 4 fresh ears or frozen and thawed) 4 scallions, sliced 1 poblano chile, thinly sliced 1 small red bell pepper, thinly sliced 4 oz. sharp Cheddar cheese, grated (about 1 cup) Heat oven to 350 degrees. Coat a 9x13-inch baking dish with butter. In a food processor, pulse flour, baking powder, and salt. Add eggs, sour cream, milk, sugar, and 2 cups of corn kernels. Process until nearly smooth. In a large bowl, combine scallions, poblano, red pepper, cheese, and remaining 2 c. of corn kernels. Add to batter and mix to combine. Pour into prepared dish and bake until golden brown and the center is still slightly wobbly, usually 40 to 50 minutes. Let cool 10 minutes before serving. This recipe is from an actual cookbook printed by Fundcraft Publishing! 1,000,000+ free recipes and free software at: Cookbooks.com! Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |