Kentucky-style corn pudding is a lot like rice pudding, lots of milk-based pudding with a little vegetable included.  My corn pudding casserole is just the opposite:  heavy on the corn and light on the pudding, plus it includes Poblano peppers so it may remind you of TexMex cuisine.

• 4 cups frozen yellow corn kernels and Poblano pepper strips (available at Fiesta stores)
• 2 Tablespoons butter
• 1/4 Cup flour
• 1 teaspoon salt
• 1 egg
• 1 cup milk

Preheat oven to 450 degrees F. Liberally spray a 9 x 13 casserole dish with Pam.

Beat the egg and milk together and set aside.  Microwave the corn and pepper strips in a microwave safe bowl on high heat for 4 minutes.  Add butter and microwave again for 1 minute on high heat.  Add the rest of the dry ingredients, then pour in the milk and egg slowly and stir gently.  Pour the corn casserole ingredients into the greased dish and bake for 45-50 minutes, stirring every 10 minutes.  You have to open the oven and scrape around the contents with a long spoon every 10 minutes because this casserole wants to bake from the outside in and you get a better texture and more even browning if you keep the contents mixed up.  Make sure you pull some of the casserole that tends to stick in the corners down into the rest of the ingredients when you stir it.

Makes 8 servings, about 1/2 cup per serving.