Sweet Corn Pudding
The recipe Sweet Corn Pudding can be made in about 45 minutes. For $2.14 per serving, you get a side dish that serves 10. One portion of this dish contains around 14g of protein, 53g of fat, and a total of 637 calories. 24 people found this recipe to be yummy and satisfying. It is brought to you by Foodista. If you have salt, bell pepper, flour, and a few other ingredients on hand, you can make it. It is a good option if you're following a lacto ovo vegetarian diet. Overall, this recipe earns a solid spoonacular score of 42%. If you like this recipe, take a look at these similar recipes: Sweet Corn Pudding, Sweet Corn Pudding, and Sweet Corn Pudding.
Servings: 10
Ingredients:
8 tablespoons butter
1 medium onion, chopped
2 cloves garlic, sliced
12 ears corn, kernels cut off the cob
1/4 cup flour
1 quart heavy cream
1 cup cooked grits
3 tablespoons minced canned jalapeño peppers
Salt
Freshly ground black pepper
9 eggs, beaten
1 cup shredded white Cheddar cheese
Equipment:
oven
pot
immersion blender
food processor
Cooking instruction summary:
Preheat the oven to 425. Melt the butter in a heavy-bottomed pot over medium heat. Add the onions and garlic and cook for 3 minutes. Add the corn kernels and cook, stirring, for an additional 3 minutes. Add the flour and stir for 1 minute, then add the cream. Once the cream is incorporated, continue to stir until the mixture comes to a boil. Add the cooked grits, remove from the heat, and stir in jalapeo peppers. Taste and season well with salt and pepper. With a hand-held immersion blender in the pot (or transfer the mixture to a food processor), pure the corn mixture while slowly adding the beaten eggs, until the eggs are thoroughly mixed in. Pour the mixture into an ovenproof dish and sprinkle with the cheese. Bake for 2530 minutes, until the center puffs and the corn pudding turns golden brown.
Step by step:
1. Preheat the oven to 42
2. Melt the butter in a heavy-bottomed pot over medium heat.
3. Add the onions and garlic and cook for 3 minutes.
4. Add the corn kernels and cook, stirring, for an additional 3 minutes.
5. Add the flour and stir for 1 minute, then add the cream. Once the cream is incorporated, continue to stir until the mixture comes to a boil.
6. Add the cooked grits, remove from the heat, and stir in jalapeo peppers. Taste and season well with salt and pepper.
7. With a hand-held immersion blender in the pot (or transfer the mixture to a food processor), pure the corn mixture while slowly adding the beaten eggs, until the eggs are thoroughly mixed in.
8. Pour the mixture into an ovenproof dish and sprinkle with the cheese.
9. Bake for 2530 minutes, until the center puffs and the corn pudding turns golden brown.
Nutrition Information:
covered percent of daily need
