Chrissy Teigen's Jalapeño-Cheddar Corn Pudding
by Katie Aubin and Alexis Deboschnek
50 minutes
50 minutes
Ingredients
for 10 servings
-
¼ cup jalapeño, 2 large or 4 small (25 g) - 2 large ears corn, or 1 can of corn kernels, drained
-
4 tablespoons butter, melted, plus more for the pan -
¾ cup heavy cream (180 mL) -
2 tablespoons cornstarch -
2 cups shredded cheddar cheese (200 g) -
15 oz cream-style corn, 2 cans (425 g) - 6 eggs
- kosher salt
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Preparation
- 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!
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Tips
-
djmashell
This recipe is super simple and scrumptious! I added a lot more cheese on the top because I’m an addict! The instructions are easily to follow and I paired it with some shake and bake chicken. Give it a try 😋
2018-10-14T03:05:32Z Helpful (45) -
sophiaw17
It was super good!! I changed the recipe around a bit and added a few different cheeses in, but it turns out amazing! Would add a bit more salt and pepper and some ranch powder (about a teaspoon full) it gives it just a great taste!
2018-10-13T22:12:10Z Helpful (26) -
legora01
Turned out great! I found it to be a little spicy so next time I’d take out the jalapeño seeds. It also needed to bake for 55 minutes to completely set.
2018-10-16T23:40:22Z Helpful (24) -
vegetariananimalover
I would make this without Jalapeños
2018-10-14T00:50:06Z Helpful (23)
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