Corn Pudding

Ingredients

Yield:

8 to 10 servings

Nonstick cooking spray

1large or 2 medium jalapeños

1(8.5-ounce) box cornbread or corn muffin mix

1(14.75-ounce) can creamed corn, not drained

1(14.75- to 15-ounce) can whole kernel corn, rinsed

½cup salted butter, melted and cooled

2tablespoon granulated sugar

2large eggs, beaten

1cup sour cream

¼cup milk

Crema, Tajín and crumbled queso fresco, for serving (see Tip)

Directions

Step 1
Heat oven to 350 degrees. Coat an 8-inch square (2-quart) baking or casserole dish with nonstick cooking spray.
Step 2
Roast the jalapeños on a baking sheet until slightly tender, about 20 minutes. When cool enough to handle, cut off the stems and, if you want a milder pudding, discard the seeds. Dice the jalapeños.
Step 3
In a large bowl, mix together the cornbread mix, creamed corn, corn kernels, butter, sugar, eggs, sour cream, milk and diced jalapeños until combined. Don’t overmix. Pour the batter into the prepared baking dish.
Step 4
Bake until golden brown and gently set in the center, 55 to 65 minutes.
Step 5
Top with the crema, Tajín and queso fresco. Serve hot.

Never Lose Track of Your Favorite Recipes.