Spicy Corn Pudding

⏱ 70 mins 🍽 4-6 serving(s) 🏷 Cheese

This straightforward side dish combines sweet corn kernels with a spicy kick from jalapeno and the distinctive tang of blue cheese. Blended with sour cream, milk and eggs, it bakes into a golden, set pudding. It is an excellent accompaniment to grilled meats or garlicky main courses, offering a pleasing contrast of flavours. The recipe yields 4-6 servings and requires about 70 minutes to prepare and bake.

Spicy Corn Pudding

Ingredients

  • 1 (285 g) can kernel corn, drained (NOT creamed corn)
  • 1/2 cup sour cream
  • 1/3 cup milk
  • 3 eggs
  • 1 jalapeno, finely minced (leave the seeds in if you want it spicier)
  • 1/4 cup blue cheese
  • salt and pepper, to taste

Method

  1. Use butter to lightly grease a 2 QT baking dish.
  2. Heat your oven to 350°F.
  3. From the drained can of corn, measure out 1/2 cup of kernels and reserve them.
  4. Place the rest of the corn into a medium bowl with the sour cream and use a hand blender to puree until the kernels are broken down.
  5. Pour in the milk and eggs and blend the mixture thoroughly.
  6. Carefully fold in the minced jalapeno, blue cheese and the corn kernels you set aside earlier.
  7. Combine everything well and add salt and pepper according to your preference.
  8. Transfer the mixture to the prepared dish and bake it for one hour.
  9. The pudding is ready when the top is golden brown and the centre is fully set.

Nutrition (per serving)

Sodium370000 mg

Recipe details

CategoryCheese
AuthorFlemishMinx