Sweet Corn Pudding

Name: Sweet Corn Pudding
Ingredients: 8 tablespoons butter; 1 onion medium, chopped; 2 cloves garlic sliced; 12 ears corn kernels cut off the cob; 1/4 cup flour; 1 quart heavy cream; 1 cup grits cooked; 3 tablespoons jalapeno peppers minced canned; salt; freshly ground black pepper; 9 eggs beaten; 1 cup white cheddar cheese shredded

12 ingredients

3 steps

Ingredients

8 tablespoons butter
1 onion medium, chopped
2 cloves garlic sliced
12 ears corn kernels cut off the cob
1/4 cup flour
1 quart heavy cream
1 cup grits cooked
3 tablespoons jalapeno peppers minced canned
salt
freshly ground black pepper
9 eggs beaten
1 cup white cheddar cheese shredded

Directions

1

Preheat the oven to 425 . Melt the butter in a heavy-bottomed pot over medium heat. Add the onions and garlic and cook for 3 minutes. Add the corn kernels and cook, stirring, for an additional 3 minutes. Add the flour and stir for 1 minute, then add the cream. Once the cream is incorporated, continue to stir until the mixture comes to a boil. Add the cooked grits, remove from the heat, and stir in jalapeno peppers. Taste and season well with salt and pepper.
2

With a hand-held immersion blender in the pot (or transfer the mixture to a food processor), puree the corn mixture while slowly adding the beaten eggs, until the eggs are thoroughly mixed in.
3

Pour the mixture into an ovenproof dish and sprinkle with the cheese. Bake for 25-30 minutes, until the center puffs and the corn pudding turns golden brown.