Ingredients
12
12 servings
- •Kroger® Unsalted Butter, for greasing
- •1 can creamed corn
- •1 can whole kernel corn, not drained
- •1 box corn muffin mix
- •1 container sour cream
- •¾ teaspoon kosher salt, divided
- •½ teaspoon ground cumin
- •½ teaspoon chili powder
- •10 tablespoons Kroger® Unsalted Butter, divided
- •1 tablespoon jalapeño, seeded
- •1 can chipotle pepper in adobo sauce
- •1 teaspoon honey
- •1 small jalapeño, sliced into thin rounds
Instructions
- Preheat the oven to 350°F (180°C). Grease a 9 x 13-inch glass baking dish with Kroger® Unsalted Butter.
- In a large bowl, whisk together the creamed corn, kernel corn, corn muffin mix, sour cream, ½ teaspoon salt, the cumin, chili powder, and 8 tablespoons melted Kroger® Unsalted Butter until smooth. Fold in the chopped jalapeño.
- Pour the mixture into the prepared baking dish and smooth the top.
- Remove a small chipotle pepper from the sauce and place in a small blender. Add 1½ tablespoons of adobo sauce, the remaining 2 tablespoons melted Kroger® Unsalted Butter, the honey, and remaining ¼ teaspoon salt. Blend until smooth.
- Drizzle the chipotle sauce over the top of the corn pudding, then use a butter knife to swirl the sauce into the top of the pudding.
- Gently press the sliced jalapeños, if using, onto the surface of the pudding.
- Transfer the pudding to the oven and bake for 80–90 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean. Remove from the oven and let cool for 5 minutes.
- Serve warm.
- Enjoy!
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