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Jalapeño Corn Pudding

Prep Time15 minutes
Cook Time1 hour 30 minutes
Servings: 12

Equipment

  • 10x13 baking dish (or slightly larger)

Ingredients

  • 8 tbsp salted butter, melted (115g)
  • 6 large eggs
  • 2 cups heavy cream (475ml)
  • 14 oz creamed corn (415g)
  • 2 jalapeños, diced (seeds removed)
  • 1 ½ cups corn kernels (fresh, frozen, or canned) (12 oz) (200g)
  • 2 cups all-purpose flour (250g)
  • 1 cup sugar (200g)
  • 3 tbsp baking powder
  • 1 ½ tsp salt
  • ½ tsp crushed red pepper flakes
  • 1 tsp cumin, ground
  • ½ tsp coriander, ground

Instructions

  • Preheat the oven to 300F/150C.
  • Add the melted butter, heavy cream, eggs, creamed corn, jalapeños, and corn kernels to the bowl of an electric mixer and mix until combined.
  • In a separate bowl, whisk together the flour, sugar, baking powder, salt, red pepper flakes, cumin, and coriander.
  • Add the flour mixture to the butter mixture and mix until combined.
  • Pour the batter into the baking dish and cover with aluminum foil. Bake at 300F/150C for 60 minutes. After the 60 minutes, remove the aluminum foil and continue to bake for an additional 30 minutes. The pudding should be firm in the center but not dry. Serve warm.