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Hudson’s on the Bend Corn Pudding

Hudson’s on the Bend restaurant, near Austin, has served this unusual pudding for more than 10 years. We adapted the original recipe to serve fewer people.


  • 4 ears fresh corn, husked and cleaned 
  • 3/4 c. flour 
  • 1/4 c. sugar 
  • 2 T. plus 
  • 1 1/2 tsp. baking powder 
  • 1 tsp. salt 
  • 3/4 tsp. cayenne pepper 
  • 1/2 green pepper, diced 
  • 1/2 sweet red pepper, diced 
  • 1/2 Anaheim pepper, diced 
  • 5 eggs 
  • 1/2 c. heavy whipping cream 
  • 6 T. butter, melted 
  • 1 (8 1/2-oz.) can cream-style corn sweet red pepper rings (optional) 
Cook corn in boiling water to cover for 5-7 minutes, or until tender. Drain, and set aside to cool. In a large bowl, combine flour, sugar, baking powder, salt, and cayenne pepper, and set aside. Cut cooled kernels off cobs. Add diced peppers, and set aside. Place eggs in another large bowl, and whisk lightly. Whisk in cream, melted butter, and cream-style corn. Slowly pour egg mixture into flour mixture, stirring constantly. Stir in diced peppers and corn. Pour pudding into a greased and floured 10-inch quiche pan or pie plate, and bake at 375º 40-45 minutes, or until pudding is golden brown and firm. Allow to cool slightly before slicing. Top with sweet red pepper rings, if desired, and serve warm. Yield: 8-10 servings.
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