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15 min.
52 min.
10 servings

Cajun Corn Pudding


  • Crisco® Original No-Stick Cooking Spray
  • 1 tablespoon Crisco® Pure Vegetable Oil
  • 1 cup chopped onion
  • 1 cup chopped green bell pepper
  • 2 large eggs, beaten
  • 1/2 cup butter, melted
  • 1 cup sour cream
  • 1 (7 oz.) package Martha White® Sweet Yellow Cornbread & Muffin Mix
  • 1/2 to 1 teaspoons ground red pepper
  • 1 (14.75 oz.) can cream-style corn
  • 1 (11 oz.) can whole kernel corn
  • 1 cup chopped cooked tasso, country ham, or baked ham

Preparation Directions

  1. HEAT oven to 375°F. Spray 8-inch square (2-quart) baking dish with no-stick cooking spray. Heat oil in large skillet over medium high heat. Add onion and bell pepper. Cook about 3 minutes or until slightly wilted, stirring occasionally.
  2. BEAT eggs in large mixing bowl. Add melted butter, sour cream, cornbread mix and red pepper; stir until well blended. Stir in cream style corn, whole kernel corn, ham and cooked vegetables. Pour into greased baking dish.
  3. BAKE 48 to 55 minutes or until set and golden brown.

Nutritional Information Per Serving

Serving Size (1/10), Calories 340 (Calories from Fat 190), Total Fat 20g (Saturated Fat 4.5g, Trans Fat 0g), Cholesterol 95mg, Sodium 930mg, Total Carbohydrate 28g (Dietary Fiber 3g, Sugars 11g), Protein 9g; Percent Daily Value*: Vitamin A 8%, Vitamin C 25%, Calcium 4%, Iron 6%.

*Percent Daily Values are based on a 2,000 calorie diet.