Jalapeno Corn Pudding
Sometimes the hardest decision of the day is whether to eat the corn on the cob, simply, with nothing but salt and pepper, or to create this completely decadent, utterly fattening, but soooo delicious corn pudding. Once you make it you’re done for–this recipe says it makes 9-12 servings, we say it serves 6-8. Adapted from the Old Pineville Depot Restaurant in Charlotte, NC
Preparation
Ingredients
1 1/2 c. creamed corn (I would just shuck your corn and add in 1/4 c. heavy cream or melt 2T.butter in a pan, add 2 T. flour and then 1/4 cup milk. )
1 c. yellow corn meal
1 c. (1/2 lb.) butter, melted (Low cal. version 1/2 c. butter still tastes great.)
3/4 c. buttermilk
2 med. onions, chopped
2 eggs, beaten
1/2 t. baking soda
1 1/2 to 2 c. grated sharp cheddar
3 jalapeños, diced
2 to 3 fresh or roasted red peppers
Preheat oven to 350F. Grease 9-inch deep baking dish or casserole. Combine all ingredients but cheese and peppers in large bowl and mix well. Turn 1/2 batter into pan. Cover evenly with 1/2 of cheese, most of the peppers, (saving a little to garnish the top) then the remaining cheese. Add the remaining batter, and top with remaining peppers. Bake 1 hour. Let cool 15 minutes before serving.