For the Media
Corn and Tasso Pudding
Tasso, a highly seasoned smoked Cajun ham used for flavoring, is available in specialty food stores outside Louisiana. If tasso is not available, cooked country ham or even baked ham may be used in this recipe.
1 tablespoon oil
1 cup chopped onion
1 cup chopped green bell pepper
2 eggs, beaten
1/2 cup butter or margarine, melted
1 (8 oz.) carton sour cream
1 (7 oz.) Martha White® Sweet Yellow Cornbread Mix
1/2 to 1 teaspoon ground red pepper (cayenne)
1 (14 3/4 oz.) can cream style corn
1 (11 oz.) can whole kernel corn
1/2 cup chopped tasso, or 1 cup chopped cooked country ham or baked ham
Heat oven to 375° F. Grease 8-inch square (2-quart) baking dish. Heat oil in large skillet over medium high heat. Add onion and bell pepper. Cook about 3 minutes or until slightly wilted, stirring occasionally.
In large mixing bowl, beat egg. Add melted butter, sour cream and cornbread mix; stir until well blended. Stir in cream style corn, whole kernel corn, ham and cooked vegetables. Pour into greased baking dish. Bake at 375° F. for 48 to 55 minutes or until set and golden brown.
10 Servings