Jalapeno Corn Pudding

By Barefeet In The Kitchen

Ingredients

4 eggs
½ cup sugar
½ cup sour cream
15 ounces canned creamed corn
15 ounces whole kernel corn (drained)
4 ounces canned or jarred jalapenos (diced small, about ½ cup )
4 tablespoons butter (melted and slightly cooled)
½ cup all-purpose flour (plus 2 tablespoons)
6 tablespoons cornmeal
2 teaspoons baking powder
¼ teaspoon kosher salt

Prep Time10mins
Cook Time50mins
Servings12

Instructions

Preheat the oven to 350 degrees. Grease a 9x13 baking dish and set aside.

Whisk together the eggs and the sugar and then add in the sour cream, creamed corn, whole corn, jalapenos, and butter, stirring between each addition.

Add the flour, cornmeal, baking powder, and salt to the corn mixture. Stir until well combined.

Pour into the prepared pan and bake for 50-55 minutes, depending on your pan. When the pudding is golden brown and slightly firm to the touch, it is done.

Let cool at least ten minutes before serving. Scoop with a spoon or slice into squares to serve.