Cheesy Texas Corn Pudding

Name: Cheesy Texas Corn Pudding
Prep time: 25 min
Total time: 1 h 35 min
Yield: 12 servings
Ingredients: 1 large jalapeño chile pepper; 4 large Land O Lakes® Eggs; 1 1/3 cups sour cream; 1/2 cup yellow cornmeal; 1/2 cup (60 grams) all-purpose flour; 1/4 cup honey; 1 teaspoon baking powder; 1 teaspoon garlic salt; 3 cups fresh or thawed frozen corn kernels; 1 (8-ounce) package (2 cups) Land O Lakes® Sharp Yellow Cheddar Cheese Chunk shredded, divided; 2 tablespoons Land O Lakes® Butter

Warm, cheesy and full of fresh corn flavor, this scoopable savory pudding brings a jalapeño kick—perfect with BBQ or a bowl of chili.

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25 min

Prep Time

1 hr 35 min

Total Time

servings

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Ingredients

1 large jalapeño chile pepper

4 large Land O Lakes® Eggs

1 ¹/₃ cups sour cream

¹/₂ cup yellow cornmeal

¹/₂ cup (60 grams) all-purpose flour

¹/₄ cup honey

1 teaspoon baking powder

1 teaspoon garlic salt

3 cups fresh or thawed frozen corn kernels

1 (8-ounce) package (2 cups) Land O Lakes® Sharp Yellow Cheddar Cheese Chunk, shredded, divided

2 tablespoons Land O Lakes® Butter

How to make

STEP 1

Heat oven to 375°F. Place cast iron skillet into oven while preparing batter.
STEP 2

Coarsely chop jalapeño to yield 1/4 cup. Slice remaining jalapeño.
STEP 3

Place eggs, sour cream, cornmeal, flour, honey, baking powder, garlic salt and 2 cups corn into blender. Blend until well combined. Stir in 1 1/2 cups cheese, remaining 1 cup corn, and 1/4 cup chopped jalapeño.
STEP 4

Carefully remove hot skillet from oven. Add butter; swirl to coat pan. Pour batter into skillet. Top with jalapeño slices and remaining 1/2 cup cheese.
STEP 5

Bake 35 minutes or until edges are deep golden brown and knife inserted in center comes out mostly clean. Let stand 15 minutes before serving. Serve warm.

260 Calories

15 Fat (g)

105 Cholesterol (mg)

390 Sodium (mg)

22 Carbohydrates (g)

1 Dietary Fiber

9 Protein (g)

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