Cheddar Jalapeno Corn Pudding
Sweet corn baked with eggs, milk, butter, cheddar, and jalapenos into a creamy, set casserole.
Equipment
- Two quart baking dish
- Large mixing bowl
- Whisk
- Instant read thermometer
Ingredients
Main Ingredients
- 2 cup sweet corn fresh, canned and drained, or thawed frozen
- ½ cup unsalted butter softened
- 3 large eggs
- ¼ cup granulated sugar
- 1 cup milk
- ¼ cup all purpose flour
- 1 tsp baking powder
- ½ tsp salt
- 1 cup shredded sharp cheddar cheese
- ¼ cup diced jalapenos seeds removed for less heat
- ¼ cup chopped green onions
Instructions
Cooking
- Heat. Heat the oven to 350 degrees F and grease a two quart dish.
- Mix. Combine the corn, butter, eggs, sugar, milk, flour, baking powder, and salt.
- Fold. Fold in the cheddar, jalapenos, and green onions.
- Pour. Pour the mixture into the dish.
- Bake. Bake forty to forty five minutes until set, then rest ten minutes.
Notes
Substitutions: Pepper jack replaces cheddar, and mild green chilies replace jalapenos.
Tips: Drain the corn well and rest the pudding before serving.
Storage: Refrigerate for three to four days. Reheat to 165 F.
Nutrition is calculated for one serving.