Corn Pudding With Jalapeno |
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Prep Time: 10 Minutes Cook Time: 45 Minutes |
Ready In: 55 Minutes Servings: 6 |
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If you want no spice at all omit the jalapeno pepper. You can double the recipe and make it in a 13 x 9-inch baking pan. You can make this into a sweet corn pudding by increasing the sugar to 6-7 tablespoons and omitting the Parmesan and shredded cheese. This recipe will lend itself well to really anything you want to add in. Ingredients:
4 1/2 cups frozen corn kernels (can use a bit less) |
4 large eggs |
1 cup whipping cream |
1/2 cup whole milk |
3 tablespoons sugar (or to taste) |
1/4 cup butter, room temperature |
2 tablespoons flour |
2 teaspoons baking powder |
1 1/2 teaspoons seasoning salt (or use white salt) |
black pepper or cayenne |
3 tablespoons grated parmesan cheese (or to taste) |
1 jalapeno pepper, seeded and finely chopped (or to taste) |
2 cups grated cheddar cheese (or to taste) |
Directions:
1. Set oven to 350 degrees.
2. Butter a 8 x 8-inch glass baking dish.
3. In a food processor blend the first 10 ingredients (up to the Parmesan cheese) until smooth.
4. Pour the batter into a bowl and mix in jalapeno and Parmesan cheese; mix to combine and season with more salt and pepper if desired.
5. Pour into buttered baking dish.
6. Bake for about 35 minutes, remove and sprinkle grated cheddar cheese on top.
7. Return to the oven and bake for 10 minutes longer, or until the center is set.
8. Cool for 10 minutes before serving.
9. Delicious!
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