CHRISSY TEIGEN'S JALAPEñO-CHEDDAR CORN PUDDING RECIPE BY TASTY
Here's what you need: jalapeño, corn, butter, heavy cream, cornstarch, shredded cheddar cheese, cream-style corn, eggs, kosher salt
Provided by Katie Aubin
Categories Sides
Time 50m
Yield 10 servings
Number Of Ingredients 9
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
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