Spicy Jalapeño Corn Pudding

A delightful twist on traditional corn pudding featuring a spicy kick from fresh jalapeños, perfect for adding a bit of heat to your side dishes. Ideal for those seeking a flavorful and easy-to-make dish that suits various occasions.

Prep time: 15 minutes
Cook time: 50 minutes
Serves: 6

Ingredients

3 tbsp unsalted butter

1 cup yellow cornmeal

1 cup whole milk

1 cup heavy cream

1/4 cup granulated sugar

1 tbsp baking powder

1/2 tsp salt

2 large eggs, beaten

2 cups fresh corn kernels

2 jalapeños, finely chopped

1 cup sharp cheddar cheese, shredded

Instructions

1. Preheat oven to 350°F (175°C) and grease a 9-inch baking dish.

2. In a large mixing bowl, combine yellow cornmeal, whole milk, heavy cream, and granulated sugar. Stir until well mixed.

3. Add baking powder and salt to the mixture and blend thoroughly.

4. Beat the eggs in a separate bowl and add them to the cornmeal mixture, stirring constantly.

5. Fold in the fresh corn kernels, chopped jalapeños, and half of the shredded cheddar cheese.

6. Pour the mixture into the prepared baking dish and sprinkle the remaining cheddar cheese on top.

7. Bake in the preheated oven for 45-50 minutes, or until the top is golden brown and the center is set.

8. Allow to cool for 10 minutes before serving for best texture.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days.

Reheating

Reheat individual servings in the microwave for 1-2 minutes on medium power, or until heated through.

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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.