"kicked Up" Baked Corn Pudding Casserole

"If you don't care for spicy just omit or use only half of a jalapeno pepper :)"
 
Ready In:
1hr 10mins
Serves:
Units:

ingredients

directions

  • Set oven to 350 degrees.
  • Butter an 11 x 7-inch glass baking dish.
  • Melt butter in a large skillet over medium heat.
  • Add in thawed corn and saute for 5 minutes, then add in half and half cream; bring to a boil, reduce heat and simmer for 5 minutes.
  • Transfer the mixture to a food processor and puree until a coarse texture consistancy.
  • Melt another 3 tablespoons butter in the skillet, add in the yellow and green onions, garlic, green bell pepper and jalapeno pepper; saute for about 5 minutes; remove from heat and add in the corn puree; cool 20 minutes.
  • In a small bowl beat eggs, flour, salt and pepper then stir in 1 cup Parmesan cheese, the stir into the corn mixture; mix to combine.
  • Transfer the mixture to prepared baking dish.
  • Sprinkle with 1 cup Parmesan cheese.
  • Bake for 30 minutes uncovered.
  • Remove from oven, then sprinkle with grated cheddar cheese.
  • Return to oven, bake for another 15-20 minutes.
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  1. Sydney Mike
    I love corn pudding almost more than I like cornbread, so I was happy to find this recipe! I made a couple of small changes, reducing the mount of the jalapeno to just 1/3 of a pepper so that there was just a bit more then a hint of hot; using lemon pepper instead of the usual S&P; &, although it isn't exactly a change, I did use a sharp cheddar! I also processed the corn mixture only briefly so that it was very coarse, & what I ended up with was A REALLY GREAT TASTING CORN PUDDING, & a recipe that I'll keep around! Thanks so much! [Tagged, made & reviewed in All New Zaar Cookbooks Tag]
     
  2. Kittencalrecipezazz
    If you don't care for spicy just omit or use only half of a jalapeno pepper :)
     
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