Holiday GO To recipe: Indigo Grill Corn Pudding

.
.
.

 Chef Deborah Scott created these fantastic individual Indian corn puddings for Indigo Grilin San Diego, CA. Being lucky enough to have lived in San Diego all my life till 2005 I have had the pleasure of eating here and tasting the fantastic recipes that Chef Scott come up with, and they are mouthwatering. I was so happy to find this recipe in the newspaper and that she was willing to share!!

This recipe is a go to holiday or party recipe of mine. It's easy and simple but so tasty everyone comes back for more! I love it my kids love it even with the little kick it has! It is like a corn cake, kind of. If you ever have the chance when you are in San Diego visiting check out this or one of the other Cohn restaurants  in beautiful San Diego. Click here to find out more!

Now for the yummy recipe you have been waiting for!

Indigo Grill’s Indian Corn Pudding

Makes about 12 muffins

• 1 package Jiffy corn-bread mix
• 1/4 cup plus 11/2 tablespoons milk
• 1/4 cup butter, melted
• 1 tablespoon Tabasco sauce
• 1 cup creamed corn
• 1 cup grated cheddar cheese
• 1/2 cup sour cream
• 1/2 cup mayonnaise
• 1 white onion, thinly sliced

Preheat oven to 400 degrees.

2choices:
Butter 12 muffin tins or line them with paper liners.

or butter a medium size casserole dish 

In a large bowl, combine corn-bread mix, milk, melted butter, Tabasco and creamed corn. Mix well. Fill muffin tins half full with this mixture.

In another bowl, thoroughly combine cheese, sour cream, mayonnaise and white onion. Top each muffin with cheese mixture to fill tin. Bake for 30minutes. If using a casserole dish it could take 45 minutes to cook.
Serve hot.

(From Chef Deborah Scott of Indigo Grill)

 Enjoy the flavors of this scrumptious dish!