Jalapeno Corn Pudding
Ingredients
9
servings
- 1 can cream style corn
- 1 cup yellow cornmeal
- 2 sticks melted butter
- 3/4 cup buttermilk
- 2 medium onions, chopped
- 2 eggs, beaten
- 1/2 tbsp baking soda
- 4 ounces sharp cheddar cheese, grated
- 5 slices American cheese
- 3 jalapeno peppers, sliced or minced fine
Step-by-Step Instructions
- Preheat oven to 350 degrees; grease a 12x8x2 inch baking dish or a 9 inch square pan.
- Combine all ingredients except the cheddar cheese, American cheese, and jalapeño peppers.
- Turn half the batter into the prepared pan; then cover evenly with the grated cheddar cheese, then the sliced American cheese, and then the jalapeño peppers. Top with the remaining batter.
- Bake one hour until golden brown and set in the center. Allow to cool 15 minutes before serving.
Common Problems and Solutions
Q: Why is my corn pudding watery?
A: Make sure to let it bake the full hour until the center is set, and allow the full 15-minute cooling time—it will firm up as it cools. Also ensure you're using cream-style corn, not whole kernel corn.
Q: Can I adjust the heat level?
A: Absolutely! Use fewer jalapeños for milder heat, or add more for extra kick. Removing the seeds and membranes from the peppers will also reduce the spice level.
Tips and Techniques
Grate the cheddar cheese yourself rather than using pre-shredded—it melts much better and creates a creamier texture in the pudding.
Ingredient Substitutions
- buttermilk: regular milk mixed with 1 tablespoon lemon juice or white vinegar
- jalapeño peppers: pickled jalapeños or banana peppers
- sharp cheddar cheese: Monterey Jack or pepper jack cheese
Equipment Needed
- 12x8x2 inch baking dish or 9 inch square pan
- mixing bowl
- grater (for cheddar cheese)
