Jalapeno Corn Pudding Recipes

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CHRISSY TEIGEN'S JALAPEñO-CHEDDAR CORN PUDDING RECIPE BY TASTY



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

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

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

BAKED CORN PUDDING



Baked Corn Pudding image

Provided by Sunny Anderson

Categories     side-dish

Time 1h50m

Yield 6 to 8 servings

Number Of Ingredients 9

3 tablespoons butter, plus extra for casserole
1/2 large onion, chopped
1 jalapeno, chopped
3 tablespoons all-purpose flour
2 cups milk
1 cup shredded Cheddar
2 eggs, beaten
1 (10-ounce) bag frozen corn
Salt and freshly ground black pepper 1/4 cup bread crumbs 1/4 cup grated Parmesan

Steps:

  • Special equipment: 8 by 8-inch casserole
  • Preheat oven to 325 degrees F.
  • In a large saucepan on medium heat, melt butter and saute onions and jalapenos until tender, about 5 minutes. Add flour and stir to coat evenly, being sure to not burn the onions. Cook flour until golden brown, about 3 minutes. Whisk in milk and cheese and stir until melted, then remove from heat. Add the eggs to a small bowl, and stir in 1/4 cup of hot mixture to temper the eggs. Stir add the egg mixture into the pan, along with corn, and season with salt and pepper, to taste. Pour into a buttered 8 by 8-inch casserole dish. In a small bowl, mix together bread crumbs and Parmesan cheese. Sprinkle evenly over top of casserole, place in the oven and bake until custard sets and the top is golden brown, about 45 minutes.

CORN PUDDING {TRADITIONAL AND GLUTEN FREE RECIPES}



Corn Pudding {traditional and gluten free recipes} image

Creamed corn is mixed into a custard-like cornbread to make this American classic side dish.

Provided by Mary Younkin

Categories     Side Dish

Time 1h

Number Of Ingredients 11

4 eggs
½ cup sugar
½ cup sour cream
30 ounces creamed corn ((2 cans))
4 tablespoons butter (melted and slightly cooled)
½ cup all-purpose flour * (plus 2 tablespoons)
6 tablespoons cornmeal
2 teaspoons baking powder
¼ teaspoon kosher salt
½ cup brown rice flour
2 tablespoons potato starch

Steps:

  • Preheat the oven to 350 degrees. Grease a 9x13 baking dish and set aside.
  • Whisk together the eggs and the sugar and then add in the sour cream, creamed corn and butter, stirring between each addition. Whisk together the dry ingredients and then add to the corn mixture. Stir until well combined.
  • Pour into the prepared pan and bake for 45-55 minutes, depending on your pan. When the pudding is golden brown and slightly firm to the touch, it is done.
  • Let cool at least ten minutes before serving. Scoop with a spoon or slice into squares to serve. Enjoy!

Nutrition Facts : Calories 212 kcal, Carbohydrate 33 g, Protein 5 g, Fat 8 g, SaturatedFat 4 g, Cholesterol 70 mg, Sodium 313 mg, Fiber 2 g, Sugar 11 g, ServingSize 1 serving

CREAMY JALAPENO CORN



Creamy Jalapeno Corn image

This comforting and creamy corn side dish is appealing to almost everyone. It gets its spicy kick from jalapeno peppers.-Judy Carty, Wichita, Kansas

Provided by Taste of Home

Categories     Side Dishes

Time 4h15m

Yield 8 servings.

Number Of Ingredients 7

2 packages (16 ounces each) frozen corn
1 package (8 ounces) cream cheese, softened and cubed
4 jalapeno peppers, seeded and finely chopped
1/4 cup butter, cubed
2 tablespoons water
1/2 teaspoon salt
1/4 teaspoon pepper

Steps:

  • In a 3-qt. slow cooker, combine all ingredients. Cover and cook on low until corn is tender, stirring occasionally, 4-5 hours.

Nutrition Facts : Calories 251 calories, Fat 16g fat (10g saturated fat), Cholesterol 46mg cholesterol, Sodium 275mg sodium, Carbohydrate 25g carbohydrate (2g sugars, Fiber 3g fiber), Protein 6g protein.

JALAPENO CREAMED CORN



Jalapeno Creamed Corn image

Corn with a zip!

Provided by Stephen Williams

Categories     Side Dish     Vegetables     Corn

Time 15m

Yield 6

Number Of Ingredients 5

½ (8 ounce) package cream cheese
¼ cup butter
2 (11 ounce) cans whole kernel corn
1 cup shredded Cheddar cheese
¼ cup diced jalapeno chile pepper

Steps:

  • Melt cream cheese and butter together in a saucepan over medium heat; add corn, Cheddar cheese, butter, and jalapeno pepper. Cook the corn mixture, stirring regularly, until the sauce is smooth and the ingredients are hot, about 10 minutes.

Nutrition Facts : Calories 293.1 calories, Carbohydrate 20.3 g, Cholesterol 60.6 mg, Fat 21.4 g, Fiber 2 g, Protein 8.9 g, SaturatedFat 13.1 g, Sodium 479.2 mg, Sugar 3.4 g

CHEESY JALAPENO CORN CASSEROLE



Cheesy Jalapeno Corn Casserole image

Cheesy Jalapeno Corn Casserole combines both whole kernel corn and creamed corn with sour cream, jalapenos, and cornbread mix.Tastes so good!

Provided by Christin Mahrlig

Categories     Side Dish

Time 55m

Number Of Ingredients 12

1 (11-ounce) can corn, (drained well)
1 (14.75-ounce) can creamed corn
1 (8-ounce) container sour cream
1 large egg, (lightly beaten)
1 small onion, (finely chopped)
1-2 jalapenos, (finely chopped)
1/2 teaspoon garlic powder
1/2 teaspoon paprika
1/2 teaspoon salt
2 tablespoons butter, (melted)
1 (7.5-oz) package corn muffin mix, (I use Martha White)
1 1/2 cups shredded sharp cheddar cheese, (divided)

Steps:

  • Preheat oven to 350 degrees. Grease a 9x13-inch casserole dish. (or you can use a smaller one but you will have to cook it longer.)
  • In a large bowl stir together corn, sour cream, and egg.
  • Mix in onion, jalapenos, garlic powder, paprika, salt, melted butter, corn muffin mix, and 1 cup cheddar cheese.
  • Pour into prepared casserole dish.
  • Bake for 30 minutes. Sprinkle cheese on top and continue to cook until set in the middle, about 15 to 20 more minutes. It is done when there is only a slight jiggle in the middle when you shake the dish.

Nutrition Facts : Calories 350 kcal, ServingSize 1 serving

SAGAPONACK CORN PUDDING



Sagaponack Corn Pudding image

Provided by Ina Garten

Categories     side-dish

Time 1h5m

Yield 8 servings

Number Of Ingredients 13

1/4 pound (1 stick) unsalted butter
5 cups fresh yellow corn kernels cut off the cob (6 to 8 ears)
1 cup chopped yellow onion (1 onion)
4 extra-large eggs
1 cup milk
1 cup half-and-half
1/2 cup yellow cornmeal
1 cup ricotta cheese
3 tablespoons chopped fresh basil leaves
1 tablespoon sugar
1 tablespoon kosher salt
3/4 teaspoon freshly ground black pepper
3/4 cup (6 ounces) grated extra-sharp cheddar, plus extra to sprinkle on top

Steps:

  • Preheat the oven to 375 degrees F. Grease the inside of an 8 to 10-cup baking dish.
  • Melt the butter in a very large saute pan and saute the corn and onion over medium-high heat for 4 minutes. Cool slightly.
  • Whisk together the eggs, milk, and half-and-half in a large bowl. Slowly whisk in the cornmeal and then the ricotta. Add the basil, sugar, salt, and pepper. Add the cooked corn mixture and grated cheddar, and then pour into the baking dish. Sprinkle the top with more grated cheddar.
  • Place the dish in a larger pan and fill the pan 1/2 way up the sides of the dish with hot tap water. Bake the pudding for 40 to 45 minutes until the top begins to brown and a knife inserted in the center comes out clean. Serve warm.

JALAPENO CORN PUDDING



Jalapeno Corn Pudding image

This corn pudding is definitely comfort food with a nice bite.

Provided by Linda Thibodeaux

Categories     Side Dishes

Yield 9

Number Of Ingredients 10

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
5 slices American cheese
3 jalapeno pepper sliced or minced fine

Steps:

  • Preheat oven to 350 degrees; grease a 12x8x2 baking dish or a 9 inch square.
  • Combine all ingredients except the cheese and pepper.
  • Turn half the batter into the pan; then cover evenly with the grated cheddar cheese, then the sliced cheese and then the pepper. Top with the remaining batter.
  • Bake one hour; cooling 15 minutes before serving.

JALAPENO CORN PUDDING



JALAPENO CORN PUDDING image

Categories     Side     Bake     Stuffing/Dressing     Hominy/Cornmeal/Masa

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.

JALAPENO CORN PUDDING



Jalapeno Corn Pudding image

This is a wonderful combination of the Old West and the Deep South- a side dish with some kick! Originally from the R.S.V.P. section of a December 1989 issue of Bon Apetit. It's a recipe requested from the Old Pineville Depot Restaurant in Charlotte, North Carolina.

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

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