Pepper Pudding Recipe


Cooking Time1 Hr 0 MinDifficulty LevelMedium
Health IndexJust EnjoyCuisine
DishMain Ingredient


 Green bell peppers2 Large, seeded and diced
 Red ripe tomato2 Large, diced
 Canned golden hominy15 1⁄2 Ounce, drained (1 Can)
 Coarse saltine cracker crumbs2 Cup (32 tbs)
 Grated sharp cheddar cheese2 Cup (32 tbs)
 Butter/Margarine1⁄4 Cup (4 tbs)
 Half and half/Light cream2 Cup (32 tbs)
 Eggs2 , beaten
 Ground cumin1 Teaspoon
 Garlic powder1⁄2 Teaspoon
 Red pepper flakes1⁄4 Teaspoon
 Salt1⁄2 Teaspoon

Nutrition Facts

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


Generously butter a 2-quart baking dish.
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.