Ingredients
10
10 servings
- •¼ cup diced jalapeños, or 1 4-ounce can of diced green chiles
- •2 large ears corn kernels, or 1 can of corn, drained
- •4 tablespoons butter, melted, plus more for the pan
- •¾ cup heavy cream
- •2 tablespoons cornstarch
- •2 cups shredded cheddar cheese
- •30 oz cream-style corn
- •6 large eggs
- •kosher salt, to taste
Instructions
- Preheat the oven to 350°F (180 °C). Grease a 9x13-inch (23x33-cm) baking pan with butter.
- In a large bowl, whisk the cornstarch into the heavy cream until smooth. Add 1½ cups (150 g) of cheddar, the creamed corn, fresh corn, jalapeños, melted butter, eggs, and salt and stir well. Taste and add more salt, if necessary.
- Pour the pudding into the baking pan and top with the remaining ½ cup cheddar.
- Bake until set, 45-50 minutes. Fire up the broiler and broil until the top is browned, 1-2 minutes.
- Enjoy!
Nutritional Facts
Per 10 servings
- Calories: 441
- Carbohydrate: 26g
- Fat: 29g
- Fiber: 2g
- Protein: 17g
- Sugar: 3g
Related Recipes
Jalapeño Creamed Corn
Jalapeño Cornbread
Hot Corn
Jalapeño Corn Dip
Corn and Jalapenos
Corn Pudding IV
Bacon Cheddar Jalapeño Cornbread
Spicy Corn Pudding
Corn-Onion Pudding
Mexican Corn
Cheesy Jalapeño Corn Dogs
