Total Time
55mins
Prep 10 mins
Cook 45 mins

If you want no spice at all omit the jalapeno pepper. You can double the recipe and make it in a 13 x 9-inch baking pan. You can make this into a sweet corn pudding by increasing the sugar to 6-7 tablespoons and omitting the Parmesan and shredded cheese. This recipe will lend itself well to really anything you want to add in.

Ingredients Nutrition

Directions

  1. Set oven to 350 degrees.
  2. Butter a 8 x 8-inch glass baking dish.
  3. In a food processor blend the first 10 ingredients (up to the Parmesan cheese) until smooth.
  4. Pour the batter into a bowl and mix in jalapeno and Parmesan cheese; mix to combine and season with more salt and pepper if desired.
  5. Pour into buttered baking dish.
  6. Bake for about 35 minutes, remove and sprinkle grated cheddar cheese on top.
  7. Return to the oven and bake for 10 minutes longer, or until the center is set.
  8. Cool for 10 minutes before serving.
  9. Delicious!

Reviews

(2)
Most Helpful

Very tasty! I used all milk and no cream, also left about a cup of corn kernels whole, so the results were probably less creamy than when making it as written - it may have also affected cooking time, because it seemed to take a while longer to set. But it tasted great - I'm glad I decided against adding cayenne because my jalapeno was really big and hot - it was just enough to add a kick to the pudding. Thanks for posting!

pattikay in L.A. November 23, 2006

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