Located in the heart of Little Italy, Indigo Grill’s new menu draws heavily on Latin influences and places an emphasis on shareable items such as anticucho boards, small plates and bold crostinos. Chef Deborah Scott can create a delicious meal with just about any ingredient. Get her Indigo Grill Corn Pudding recipe here.
Indigo Grill’s Indian Corn Pudding
Makes about 12 muffins
- 1 package Jiffy corn-bread mix
- ¼ cup plus 1½ tablespoons milk
- ¼ cup butter, melted
- 1 tablespoon Tabasco sauce
- 1 cup creamed corn
- 1 cup grated cheddar cheese
- ½ cup sour cream
- ½ cup mayonnaise
- 1 white onion, thinly sliced
Butter 12 muffin tins or line them with paper liners. Preheat oven to 400 degrees F.
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 onion. Top each muffin with cheese mixture to fill tin. Bake for 30 minutes. Serve hot.
Recipe from Executive Chef/Partner Deborah Scott, for the Cohn Restaurant Group.
1536 India Street San Diego, CA 92101