Tex-Mex potato corn Pudding Recipe
| Tags: |
Ingredients
- 7 1/2 lbs peeled and shredded baker potatoes
- 10 oz sliced green onions
- 10 oz butter solids
- 2 1/2 quarts 2% milk
- 5 lbs frozen whole kernal corn
- 1 1/4 lbs chopped green shilis
- 1 1/4 lbs sun-dried tomatoes
- 20 beaten fresh medium eggs
- 10 Tbsp bbq sauce
- 2 2/3 Tbsp ground coriander
- 1 2/3 Tbsp iodized salt
- 1 1/4 tsp cayenne pepper
Directions
- Peel and shred potatoes. keep covered in water until ready to use.
- Trim and slice green onions.
- Drain and mince the sun dried tomatoes.
- Drain and dry potatoes. Cook the potatoes and onions in butter until heated through, about 5 minutes. Remove from heat.
- Stir in milk, corn, chilies, dried tomatoes, eggs, bbq sauce, coriander, and salt. Stir to mix. Pour into greased 2 1/2" half steamable pan, spread evenly. Sprinkle top with cayenne.
- Bake in a 350 F oven until browned and firm, about 35 minutes.
- Cut pudding 6X4 for 24, 4 oz servings. serve as a side to your favorite Tex-Mex entree. Garnish with sour cream and chopped scallions
Adding to Planner
