Jalapeno Corn Pudding
This savory sweet jalapeno corn pudding is an American classic side dish. Kick it up to a new level with the addition of spicy peppers.
Servings: 12 servings
Ingredients
- 4 eggs
- ½ cup sugar
- ½ cup sour cream
- 15 ounces canned creamed corn
- 15 ounces whole kernel corn drained
- 4 ounces canned or jarred jalapenos diced small, about ½ cup
- 4 tablespoons butter melted and slightly cooled
- ½ cup all-purpose flour plus 2 tablespoons
- 6 tablespoons cornmeal
- 2 teaspoons baking powder
- ¼ teaspoon kosher salt
Instructions
- Preheat the oven to 350 degrees. Grease a 9x13 baking dish and set aside.
- Whisk together the eggs and the sugar and then add in the sour cream, creamed corn, whole corn, jalapenos, and butter, stirring between each addition.
- Add the flour, cornmeal, baking powder, and salt to the corn mixture. Stir until well combined.
- Pour into the prepared pan and bake for 50-55 minutes, depending on your pan. When the pudding is golden brown and slightly firm to the touch, it is done.
- Let cool at least ten minutes before serving. Scoop with a spoon or slice into squares to serve.
Notes
* Chopped green chiles may be substituted for the jalapenos in this recipe for extra heat.
Nutrition
Calories: 212kcal | Carbohydrates: 33g | Protein: 5g | Fat: 8g | Saturated Fat: 4g | Cholesterol: 70mg | Sodium: 313mg | Potassium: 223mg | Fiber: 2g | Sugar: 11g | Vitamin A: 308IU | Vitamin C: 3mg | Calcium: 52mg | Iron: 1mg