Jalapeno Corn Pudding

Name: Jalapeno Corn Pudding
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Yield: 9-12 serving(s)
Ingredients: 1 1/2 cups creamed corn; 1 cup yellow cornmeal; 1 cup butter, melted (2 sticks); 3/4 cup buttermilk; 2 medium onions, chopped; 2 eggs, beaten; 1/2 teaspoon baking soda; 1 1/2-2 cups sharp cheddar cheese, grated; 3 jalapeno peppers, seeded, deveined and diced

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Recipe by Leslie in Texas

This is a wonderful combination of the Old West and the Deep South- a side dish with some kick! Originally from the R.S.V.P. section of a December 1989 issue of Bon Apetit. It's a recipe requested from the Old Pineville Depot Restaurant in Charlotte, North Carolina.

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READY IN: 1hr 20mins

SERVES: 9-12

UNITS: US

INGREDIENTS

Nutrition

1 ¹⁄₂

cups creamed corn
1

cup yellow cornmeal
1

cup butter, melted (2 sticks)
³⁄₄

cup buttermilk
2

medium onions, chopped
2

eggs, beaten
¹⁄₂

teaspoon baking soda
1 ¹⁄₂ - 2

cups sharp cheddar cheese, grated
3

jalapeno peppers, seeded, deveined and diced

DIRECTIONS

Preheat oven to 350 degrees.
Grease a 9-inch square baking pan.
Combine first seven ingredients in a large bowl and mix well.
Turn half of batter into pan: cover evenly with half of cheese, then peppers, then remaining cheese.
Top with remaining batter.
Bake 60 minutes.
Let cool 15 minutes, cut into squares and serve.

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