91% would make again
Chrissy Teigen's Jalapeño-Cheddar Corn Pudding
featured in Three Budget-Friendly Holiday Side Dishes
Tasty Team
June 10, 2019
50 minutes
50 minutes
Ingredients
for 10 servings
- ¼ cup jalapeño (25 g), 2 large or 4 small
- 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 (425 g), 2 cans
- 6 eggs
- kosher salt
Nutrition Info
- Calories 332
- Fat 24g
- Carbs 19g
- Fiber 1g
- Sugar 3g
- Protein 12g
Estimated values based on one serving size.
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!
Ingredients
for 10 servings
- ¼ cup jalapeño (25 g), 2 large or 4 small
- 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 (425 g), 2 cans
- 6 eggs
- kosher salt
Nutrition Info
- Calories 332
- Fat 24g
- Carbs 19g
- Fiber 1g
- Sugar 3g
- Protein 12g
Estimated values based on one serving size.
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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