Corn Pudding

Corn Pudding with a Southwest twist! This recipe combines the classic flavors of corn pudding with jalapeños, poblano peppers, fresh cilantro, and Mexican cheeses for a delicious side dish you'll want to make again and again!

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Prep Time: 15

Cook Time: 40

Total Time: 55

Servings:

Calories: 260kcal

Author: Cathy Trochelman

Ingredients

2 Tablespoons olive oil
6 cups corn kernels 8 ears of corn
1 poblano chile diced
3 Tablespoons all purpose flour
2 Tablespoons granulated sugar
2 teaspoons baking powder
1 teaspoon salt
2 teaspoons chili lime seasoning
6 large eggs
2 cups half and half or whole milk
1/2 cup salted butter melted & cooled
2 fresh jalapeños minced
8 oz. shredded Mexican cheese
1/4 cup fresh minced cilantro

Instructions

Preheat oven to 350° F.
Heat olive oil in a large skillet over medium-high heat. Add corn and diced poblano and saute, stirring regularly, for 5 minutes. Remove from heat to cool.
In a small mixing bowl, combine flour, sugar, baking powder, salt, and chili lime seasoning.
In a medium mixing bowl, combine eggs, half & half, and melted butter.
In a large bowl, combine corn & poblanos, dry ingredients, and wet ingredients. Fold in cheese, minced jalapeños, and cilantro.
Transfer mixture from mixing bowl to a greased 9x13 inch baking dish. Bake at 350° for 40 minutes, until golden brown and slightly jiggly in the center.

Notes

Recipe variations:

Add 1 pound cooked, crumbled bacon
Add 1 can diced tomatoes, drained
Add 1/2 teaspoon cayenne pepper for an extra spicy kick
Add 1 can black beans, rinsed and drained
Substitute frozen corn for fresh
Add 1 red pepper, diced, to the corn & poblano mixture
Omit the peppers, cilantro, and chili lime seasoning and substitute any type of cheese for a more traditional corn casserole

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