Ingredients for Spicy Corn Pudding
- 1 (15 ounce) can whole kernel corn, drained
- 1 cup sour cream
- 1/2 cup milk
- 2 large eggs
- 1/4 cup finely chopped jalapeño pepper
- 1/2 cup crumbled blue cheese
- salt and pepper to taste
- butter (for greasing dish)
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How to Make Spicy Corn Pudding
- Preheat oven to 350°F (175°C). Lightly grease a 2-quart baking dish with butter.
- Open one (15-ounce) can of whole kernel corn. Set aside 1/2 cup of corn kernels.
- In a medium bowl, combine the remaining corn, 1 cup sour cream, and blend using an immersion blender until the kernels are mostly broken down but still slightly chunky.
- Add 1/2 cup milk and 2 large eggs to the corn mixture. Blend until well combined.
- Gently fold in 1/4 cup finely chopped jalapeño pepper, 1/2 cup crumbled blue cheese, and the reserved 1/2 cup corn kernels.
- Season generously with salt and pepper to taste. Mix thoroughly.
- Pour the mixture into the prepared baking dish.
- Bake for 60-70 minutes, or until the top is golden brown and the pudding is set. A knife inserted into the center should come out clean.
- Let cool slightly before serving. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
15 g
Sugar
10g
Fat
35g
Carbs
5g
