METHOD
Preheat oven to 350 degrees F.
Combine all dry ingredients in a bowl. Mix well and set aside.
In a second bowl, whisk the eggs until blended and then add melted butter, sour cream, lime juice, and cream style corn.
Blend the dry ingredients into the wet ingredients using a wire whisk.
Add the fresh cut corn kernels and the diced peppers to the mixing bowl. Blend together.
Coat the casserole dish with butter or light vegetable oil and dust with flour.
Add the mix to the casserole dish. The depth can vary from 1 inch to 2 inches. If the mix is only 1 inch deep, it will cook 5 to 10 minutes faster.
Place in a preheated oven at 350 degrees F and bake for 40 minutes or until golden brown and firm.
Serves: 10 - 12
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Reprinted with permission from © 2005 Laurentius Press Fired Up: More Adventures & Recipes from Hudson's on the Bend, by Jeff Blank with Sara Courington
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"Variations: One of the beauties of this recipe is that it is so flexible and sturdy that you can modify it any number of ways without altering its personality. Change the peppers to sun-dried tomatoes, if you please. Add different herbs like fresh basil, Mexican marigold mint, whatever you like. Try dried mushrooms, like porcinis or shitake. If Hatch chiles are not in season, use frozen or canned." "You can make the batter the day before and store it in a bowl in the refrigerator. Just give it a whisk before putting it in a greased and floured casserole dish at baking time." Jeff Blank
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