Ingredients with Measurements:
- 2 cups of corn kernels (fresh or frozen)
- 1/2 cup of yellow cornmeal
- 1/2 cup of all-purpose flour
- 1/4 cup of sugar
- 1 teaspoon of baking powder
- 1/2 teaspoon of salt
- 1/4 teaspoon of black pepper
- 1/2 cup of milk
- 1/2 cup of heavy cream
- 2 eggs
- 1/4 cup of unsalted butter, melted
- 2 jalapeno peppers, seeded and finely chopped
- 1/2 cup of shredded cheddar cheese
Special equipment needed:
- 9-inch square baking dish
- Mixing bowls
- Whisk
- Oven
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. In a mixing bowl, combine the corn kernels, cornmeal, flour, sugar, baking powder, salt, and black pepper.
3. In another mixing bowl, whisk together the milk, heavy cream, eggs, and melted butter.
4. Add the wet ingredients to the dry ingredients and mix until well combined.
5. Fold in the chopped jalapeno peppers and shredded cheddar cheese.
6. Pour the mixture into a greased 9-inch square baking dish.
7. Bake for 35-40 minutes or until the top is golden brown and a toothpick inserted in the center comes out clean.
8. Let the corn pudding cool for a few minutes before serving.
- Time:
Preparation time: 15 minutes
- Cooking time: 35-40 minutes
Temperature:
- Oven temperature: 375°F
Serving size:
- 6 servings
Nutritional information:
- Calories: 337
- Fat: 19g
- Carbohydrates: 34g
- Protein: 9g
Substitutions for ingredients:
- Instead of fresh or frozen corn kernels, you can use canned corn.
- Instead of yellow cornmeal, you can use white cornmeal or polenta.
- Instead of all-purpose flour, you can use gluten-free flour.
- Instead of heavy cream, you can use half-and-half or whole milk.
- Instead of cheddar cheese, you can use Monterey Jack or pepper jack cheese.
Variations:
- Add cooked and crumbled bacon to the corn pudding mixture.
- Use diced green chilies instead of jalapeno peppers for a milder flavor.
- Add a teaspoon of smoked paprika or chili powder for a smoky or spicy flavor.
Tips and tricks:
- To make the corn pudding ahead of time, prepare the mixture and refrigerate it overnight. Bake it the next day.
- Serve the corn pudding with a dollop of sour cream or salsa on top.
- Leftover corn pudding can be reheated in the microwave or oven.
Storage instructions:
- Store leftover corn pudding in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat the corn pudding, place it in the oven at 350°F for 10-15 minutes or until heated through.
Presentation ideas:
- Serve the corn pudding in individual ramekins for a cute presentation.
- Garnish the corn pudding with chopped fresh cilantro or green onions.
Garnishes:
- Sour cream
- Salsa
- Chopped fresh cilantro or green onions
Pairings:
- Grilled chicken
- Steak
- Roasted vegetables
Suggested side dishes:
- Green salad
- Roasted potatoes
- Garlic bread
Troubleshooting advice:
- If the corn pudding is too dry, add a little more milk or cream to the mixture.
- If the corn pudding is too wet, add a little more cornmeal or flour to the mixture.
Food safety advice:
- Make sure to cook the corn pudding to an internal temperature of 165°F to ensure it is safe to eat.
Food history:
- Corn pudding is a traditional Southern dish that dates back to the 1800s. It was often served as a side dish during the holidays or special occasions.
Flavor profiles:
- Sweet
- Spicy
- Cheesy
Serving suggestions:
- Serve the corn pudding warm or at room temperature.
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