There are times in life when you eat something so good that you cannot wait to share it with others – this is one of those times. This corn recipe is absolutely delicious. It is like a really moist cornbread with cheese melted on the top. The taste and texture are so wonderful that you will want to put this recipe in your permanent file – this one is a wow!
Depending on the recipe, corn pudding is not really a pudding at all. This recipe is more like a bread pudding, but is savory rather than sweet.
The history of corn pudding is hard to determine. Many cultures have their own versions, each a bit different from the other. American southern cuisine claims it for its own, but it’s also kin to a version of British hasty pudding.
Although this recipe calls for chopped jalapeno peppers, you can make that an optional ingredient if you’re averse to spice. Another way to have it a little spicy but omit the jalapenos is to use Pepper jack cheese in place of the Monterey jack cheese.
One more thing is that this recipe is credited to Linda Evans of Dynasty fame who shared it with Parade Magazine. In a search for the best corn pudding recipe she happened upon this one. Linda – you’re right, this is absolutely wonderful!
Corn Pudding Recipe
Ingredients for Corn Pudding:
- 3 cups corn kernels (you can use fresh or thawed frozen)
- ½ cup butter, melted
- 2 eggs
- 1 cup sour cream
- 9 ounces Monterey Jack cheese, shredded
- ½ cup cornmeal
- 1/3 cup jalapenos, finely chopped
- ½ tsp. salt
- ½ cup Parmesan cheese, shredded
Directions for making Corn Pudding:
Preheat oven to 350 degrees. Generously butter a 2-quart baking dish (if using a 9x13 baking dish, increase proportions 1.5 times).
In a blender or food processor, puree 1 cup of the corn with the melted butter and the eggs. (Reserve the other 2 cups of corn.)
In a large bowl, combine all the remaining ingredients except Parmesan. Add the pureed corn mixture – stir until well-incorporated.
Pour into the prepared baking dish. Sprinkle with the Parmesan and bake for 30 minutes. If the top isn’t browned at the end of the baking time, place it under a broiler for a couple of minutes – careful not to let it burn.
Remove from the oven and let it cool for at least 20 minutes, then cut into squares and serve it. Enjoy!
Other wonderful corn recipes:
Grandma’s Scalloped Corn Recipe – a family favorite
Easy Cheesy Corn Bread Recipe – great with soups and stews
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