Spicy Corn Pudding

Recipe by FlemishMinx
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 10mins
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
  • 1
    (285 g) can kernel corn, drained (NOT creamed corn)
  • 12
  • 13
    cup milk
  • 1
    jalapeno, finely minced (leave the seeds in if you want it spicier)
  • 14
  • salt and pepper, to taste
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DIRECTIONS

  • Lightly grease a 2 QT baking dish with butter.
  • Pre-heat oven to 350°F.
  • Take 1/2 cup of the corn kernels from the (drained) can and set aside.
  • Put remaining corn in a medium-sized bowl, along with the the sour cream and puree with a hand blender until the kernels have broken down.
  • Add milk and eggs and puree well.
  • Gently stir in the jalapeno, blue cheese, and reserved corn kernels.
  • Mix thoroughly and season to taste with salt and pepper.
  • Pour mixture into the baking dish and bake for one hour.
  • When done, the top should be golden brown and the pudding set through.
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