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Corn Pudding With Jalapeno

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“If you want no spice at all omit the jalapeno pepper. You can double the recipe and make it in a 13 x 9-inch baking pan. You can make this into a sweet corn pudding by increasing the sugar to 6-7 tablespoons and omitting the Parmesan and shredded cheese. This recipe will lend itself well to really anything you want to add in.”
READY IN:
55mins
SERVES:
4-6
UNITS:
US

Ingredients Nutrition

Directions

  1. Set oven to 350 degrees.
  2. Butter a 8 x 8-inch glass baking dish.
  3. In a food processor blend the first 10 ingredients (up to the Parmesan cheese) until smooth.
  4. Pour the batter into a bowl and mix in jalapeno and Parmesan cheese; mix to combine and season with more salt and pepper if desired.
  5. Pour into buttered baking dish.
  6. Bake for about 35 minutes, remove and sprinkle grated cheddar cheese on top.
  7. Return to the oven and bake for 10 minutes longer, or until the center is set.
  8. Cool for 10 minutes before serving.
  9. Delicious!

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