Cheesy Corn Pudding with a Kick
This delicious and cheesy corn pudding casserole is creamy and slightly spicy. You'll love the unexpected bit of a kick that you get from the jalapenos.
Ingredients
- 3 12 ounce bags frozen corn defrosted
- 2 jalapenos seeded and chopped
- 1/2 cup cup milk
- 1/2 cup heavy cream do not substitute
- 1 teaspoon sriracha
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- 2 eggs beaten
- 4 ounces monterey cheese shredded
- 2 ounces pepper jack cheese shredded
Instructions
- Preheat oven to 350 degrees.
- In a large bowl, whisk milk, heavy cream, sriracha, salt, and pepper. Add eggs, and whisk well to combine. Add corn and jalapenos to the bowl, stir with a spatula to combine. Add monterey cheese, fold into mixture to combine.
- Grease a baking dish (9x11 is ideal), pour corn mixture into the dish. Even out the top, then sprinkle pepperjack cheese over the top.
- Place in oven and bake for 35-45 minutes, or until set.
- Spoon into bowls and serve immediately. Enjoy!
Nutrition
Calories: 98kcalCarbohydrates: 1gProtein: 7gFat: 8gSaturated Fat: 4gSodium: 157mgFiber: 0.1g
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