CHRISSY TEIGEN'S JALAPEñO-CHEDDAR CORN PUDDING RECIPE BY TASTY
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
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
JALAPENO CORN PUDDING
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
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
BAKED CORN PUDDING
Provided by Sunny Anderson
Categories side-dish
Time 1h50m
Yield 6 to 8 servings
Number Of Ingredients 9
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.
SAGAPONACK CORN PUDDING
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 CREAMED CORN
Corn with a zip!
Provided by Stephen Williams
Categories Side Dish Vegetables Corn
Time 15m
Yield 6
Number Of Ingredients 5
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
CORN WITH JALAPENOS
Fresh corn with some heat.
Provided by Come4Dinner
Categories Side Dish Vegetables Corn
Time 21m
Yield 4
Number Of Ingredients 6
Steps:
- Combine corn, jalapenos, onion, pimentos, and butter in microwave safe bowl. Cover, and cook in the microwave on 100% power until heated through, about 4 minutes depending on your microwave. Stir every minute. Serve hot.
Nutrition Facts : Calories 176.1 calories, Carbohydrate 27.7 g, Cholesterol 15.3 mg, Fat 7.4 g, Fiber 4.2 g, Protein 4.7 g, SaturatedFat 3.9 g, Sodium 62.6 mg, Sugar 5.3 g
CORN PUDDING WITH JALAPENO
If you want no spice at all omit the jalapeno pepper. You can double the recipe and make it in a 13 x 9-inch baking pan. You can make this into a sweet corn pudding by increasing the sugar to 6-7 tablespoons and omitting the Parmesan and shredded cheese. This recipe will lend itself well to really anything you want to add in.
Provided by Kittencalrecipezazz
Categories Cheese
Time 55m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Set oven to 350 degrees.
- Butter a 8 x 8-inch glass baking dish.
- In a food processor blend the first 10 ingredients (up to the Parmesan cheese) until smooth.
- Pour the batter into a bowl and mix in jalapeno and Parmesan cheese; mix to combine and season with more salt and pepper if desired.
- Pour into buttered baking dish.
- Bake for about 35 minutes, remove and sprinkle grated cheddar cheese on top.
- Return to the oven and bake for 10 minutes longer, or until the center is set.
- Cool for 10 minutes before serving.
- Delicious!
Nutrition Facts : Calories 869.1, Fat 60.7, SaturatedFat 35.9, Cholesterol 389.2, Sodium 783.8, Carbohydrate 58.7, Fiber 4.1, Sugar 12, Protein 30.3
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