Name: Corn Pudding With Jalapeno
Yield: 4 servings
Ingredients: 4 12 cups frozen corn kernels (can use a bit less); 4 large eggs; 1 cup whipping cream; 12 cup whole milk; 3 tablespoons sugar (or to taste); 14 cup butter, room temperature; 2 tablespoons flour; 2 teaspoons baking powder; 1 12 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)

Servings: 4 persons

4 12 cups frozen corn kernels (can use a bit less)
4 large eggs
1 cup whipping cream
12 cup whole milk
3 tablespoons sugar (or to taste)
14 cup butter, room temperature
2 tablespoons flour
2 teaspoons baking powder
1 12 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)

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!

No nutritional information available.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

Corn Pudding With Jalapeno

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