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Pepper Pudding Recipe
|Green bell peppers||2 Large, seeded and diced|
|Red ripe tomato||2 Large, diced|
|Canned golden hominy||15 1⁄2 Ounce, drained (1 Can)|
|Coarse saltine cracker crumbs||2 Cup (32 tbs)|
|Grated sharp cheddar cheese||2 Cup (32 tbs)|
|Butter/Margarine||1⁄4 Cup (4 tbs)|
|Half and half/Light cream||2 Cup (32 tbs)|
|Eggs||2 , beaten|
|Ground cumin||1 Teaspoon|
|Garlic powder||1⁄2 Teaspoon|
|Red pepper flakes||1⁄4 Teaspoon|
Serving size: Complete recipe
Calories 3627 Calories from Fat 1396
% Daily Value*
Total Fat 158 g242.4%
Saturated Fat 67.4 g336.8%
Trans Fat 0 g
Cholesterol 725.4 mg
Sodium 8856.6 mg369%
Total Carbohydrates 432 g144.1%
Dietary Fiber 18.1 g72.6%
Sugars 41.5 g
Protein 122 g243.9%
Vitamin A 160.9% Vitamin C 590.1%
Calcium 69.1% Iron 191.8%
*Based on a 2000 Calorie diet
Arrange alternating layers of green peppers, tomatoes, hominy, cracker crumbs and cheese in dish, dotting each layer with a bit of butter.
Combine half-and-half, eggs, cumin, garlic powder, red pepper flakes and salt.
Pour egg mixture over ingredients in baking dish.
Use a knife to cut through mixture to allow some of the egg mixture to seep in.
Bake in a preheated 350-degree oven for 45 minutes to 1 hour, or until custard is set and the pudding is browned on top.