Burnt Bean Company's Street Corn Pudding
Ingredients
- 1 large jalapeno, or 2 medium jalapenos
- 1 box (8.5 oz) cornbread or corn muffin mix
- 1 can (14.75 oz) creamed corn, not drained
- 1 can (14.75 - 15 oz) whole kernel corn, drained and rinsed
- ½ cup salted butter, melted and cooled
- 2 Tbsp granulated sugar
- 2 large eggs, beaten
- 1 cup sour cream
- ¼ cup milk
- crema, tajin, and crumbled queso fresco for serving
Instructions
- Heat oven to 350℉. Coat an 8-inch square pan (2-quart) baking or casserole dish with nonstick cooking spray.
- Roast the jalapenos on a baking sheet until slightly tender, about 20 minutes. When cool enough to handle, cut off the stems. If you want a milder pudding, discard the seeds. Dice the jalapenos.
- In a large bowl, mix together the cornbread mix, creamed corn, whole kernel corn, butter, sugar, eggs, sour cream, milk, and diced jalapenos until combined. Don't overmix. Pour the batter into the prepared baking dish.
- Bake until golden brown and gently set in the center, 55 to 65 minutes.
- Top with the crema, tajin, and queso fresco. Serve hot.
Notes
TIP: Crema, tajin, and queso fresco are available in supermarkets and Mexican grocery stores. If you can't find crema, you can mix sour cream with milk until it's thin enough to drizzle. You can swap queso fresco for another fresh cheese, such as a mild feta cheese.
Tried this recipe?Let us know how it was!
