Spicy Corn Pudding Recipes

Steps:

• Preheat oven to 400 Degrees F (200 degrees C). Grease a 2 quart casserole dish.
• In a large bowl, lightly beat eggs. Add melted butter, sugar, and milk. Whisk in cornstarch. Stir in corn and creamed corn. Blend well. Pour mixture into prepared casserole dish.
• Bake for 1 hour.

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.

Steps:

• Butter 13x9x2-inch glass baking dish. Cut corn bread into 1-inch cubes; place in large bowl.
• Stir corn kernels in large dry skillet over medium-high heat until any excess moisture evaporates, about 3 minutes. Transfer to bowl with corn bread. Add cheese, bell pepper, chili, and green onions. Whisk buttermilk, enchilada sauce, eggs, and salt in medium bowl to blend. Add to corn bread mixture and toss gently to combine. Transfer mixture to prepared dish. Cover and refrigerate at least 1 hour and up to 1 day.
• Preheat oven to 350°F. Bake corn pudding uncovered until slightly crisp and golden on top, about 1 hour. Let stand 10 minutes before serving.
• Also known as a California chili; available at Latin American markets and many supermarkets.

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Place poblano peppers on a baking sheet.
• Roast peppers in the preheated oven until slumped and charred, about 30 minutes. Remove the stems, seeds, and the charred skin and roughly chop peppers.
• Lower oven temperature to 350 degrees F (175 degrees C) and butter a 1 1/2-quart baking dish.
• Whisk milk, cream, eggs, sugar, flour, butter, and salt together in a bowl; stir in corn, Cheddar cheese, and roasted peppers. Pour corn mixture into the prepared dish.
• Bake in the oven until slightly puffed, golden around the edges, and set, 45 minutes to 1 hour. Garnish corn pudding with chopped chives.