Spicy Corn Pudding Recipe By Tasty

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

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!

SPICY CORN PUDDING

Steps:

• Lightly grease a 2 QT baking dish with butter.
• Pre-heat oven to 350°F.
• Take 1/2 cup of the corn kernels from the (drained) can and set aside.
• Put remaining corn in a medium-sized bowl, along with the the sour cream and puree with a hand blender until the kernels have broken down.
• Add milk and eggs and puree well.
• Gently stir in the jalapeno, blue cheese, and reserved corn kernels.
• Mix thoroughly and season to taste with salt and pepper.
• Pour mixture into the baking dish and bake for one hour.
• When done, the top should be golden brown and the pudding set through.

MCCORMICK SPICES CORN PUDDING

Steps:

• Combine the whole corn, the cream corns and the eggs in a bowl and set aside.
• In a separate bowl, combine corn starch, season salt, dry mustard, onion.
• Add the dry ingredients to the wet ingredients.
• Stir in the milk and butter.
• Pour into a 13x9 pan.
• Bake at 400 for 60 minutes, stirring after 1/2 hour.