Best Jalapeno Corn Pudding Recipes

Chrissy Teigen's Jalapeño-Cheddar Corn Pudding Recipe by Tasty image

Provided by Katie Aubin

Categories Sides

Time 50m

Yield 10 servings

Number Of Ingredients 9

¼ cup jalapeño, 2 large or 4 small
2 large ears corn, or 1 can of corn kernels, drained
4 tablespoons butter, melted, plus more for the pan
¾ cup heavy cream
2 tablespoons cornstarch
2 cups shredded cheddar cheese
15 oz cream-style corn, 2 cans
6 eggs
kosher salt

Steps:

Using food safe gloves, dice the jalapeños, and cut the kernels off of the ears of corn.
Preheat the oven to 350°F (180 °C). Grease a 9x13-inch (23x33-cm) baking pan with butter.
In a large bowl, whisk the cornstarch into the heavy cream until smooth. Add 1½ cups (150 g) of cheddar, the creamed corn, fresh corn, jalapeños, melted butter, eggs, and salt and stir well. Taste and add more salt if necessary.
Pour the pudding into the baking pan and top with the remaining ½ cup cheddar.
Bake until set, 45-50 minutes. Fire up the broiler and broil until the top is browned, 1-2 minutes.
Enjoy!

Nutrition Facts : Calories 332 calories, Carbohydrate 19 grams, Fat 24 grams, Fiber 1 gram, Protein 12 grams, Sugar 3 grams

Jalapeno Corn Pudding image

Provided by Leslie in Texas

Categories Corn

Time 1h20m

Yield 9-12 serving(s)

Number Of Ingredients 9

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

Steps:

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.

Nutrition Facts : Calories 372.7, Fat 28.7, SaturatedFat 17.5, Cholesterol 121.8, Sodium 496.3, Carbohydrate 22.2, Fiber 2, Sugar 3.9, Protein 9.1

JALAPENO CORN PUDDING image

Yield 8 servings

Number Of Ingredients 14

2 T butter
1 cup chopped onion
1 cup fresh corn kernels cut from 1 large ear of corn
1/3 cup finel chopped seeded jalapeno chiles
3 garlic cloves, chopped
1 cup corn meal
1 1/2 cups whole milk
1/2 cup heavy whipping cream
1 cup chopped roasted red bell peppers, from jar, drained
1/2 cup chopped green onions
1/2 cup chopped fresh cilantro
1/2 tsp freshly ground black pepper
3 large eggs
1 cup coarsely grated Manchego cheese or sharp cheddar cheese

Steps:

Preheat oven to 350 degrees. Butter 2 quart shallow baking dish. Melt 2 tablespoons butter in large skillet over medium-high heat. Add onion, corn, jalapeno, and garlic saute until soft, about 4 minutes, stir in cornmeal. Add milk and cream; stir over medium high heat until thick batter forms. Sitr in red onions, cilantro, 1 tsp salt and pepper; cool 15 minutes. Stir in egg yolks. Using mixer with clean, dry beaters, beat egg whites in medium bowl until soft peaks form. Fold whites into batter. Transfer to dish. Sprinkle with cheese. Bake pudding until top is golden and center is just set, about 35 minutes. Serve immediately.