Sweet Corn Pudding

The recipe Sweet Corn Pudding can be made in about 45 minutes. For $2.14 per serving, you get a side dish that serves 10. One portion of this dish contains around 14g of protein, 53g of fat, and a total of 637 calories. 24 people found this recipe to be yummy and satisfying. It is brought to you by Foodista. If you have salt, bell pepper, flour, and a few other ingredients on hand, you can make it. It is a good option if you're following a lacto ovo vegetarian diet. Overall, this recipe earns a solid spoonacular score of 42%. If you like this recipe, take a look at these similar recipes: Sweet Corn Pudding, Sweet Corn Pudding, and Sweet Corn Pudding.

Servings: 10

 

Ingredients:

8 tablespoons butter

1 medium onion, chopped

2 cloves garlic, sliced

12 ears corn, kernels cut off the cob

1/4 cup flour

1 quart heavy cream

1 cup cooked grits

3 tablespoons minced canned jalapeño peppers

Salt

Freshly ground black pepper

9 eggs, beaten

1 cup shredded white Cheddar cheese

Equipment:

oven

pot

immersion blender

food processor

Cooking instruction summary:

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 jalapeo peppers. Taste and season well with salt and pepper. With a hand-held immersion blender in the pot (or transfer the mixture to a food processor), pure the corn mixture while slowly adding the beaten eggs, until the eggs are thoroughly mixed in. Pour the mixture into an ovenproof dish and sprinkle with the cheese. Bake for 2530 minutes, until the center puffs and the corn pudding turns golden brown.

 

Step by step:


1. Preheat the oven to 42

2. Melt the butter in a heavy-bottomed pot over medium heat.

3. Add the onions and garlic and cook for 3 minutes.

4. Add the corn kernels and cook, stirring, for an additional 3 minutes.

5. 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.

6. Add the cooked grits, remove from the heat, and stir in jalapeo peppers. Taste and season well with salt and pepper.

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

8. Pour the mixture into an ovenproof dish and sprinkle with the cheese.

9. Bake for 2530 minutes, until the center puffs and the corn pudding turns golden brown.


Nutrition Information:

Quickview
637k Calories
14g Protein
53g Total Fat
30g Carbs
6% Health Score
Limit These
Calories
637k
32%

Fat
53g
82%

  Saturated Fat
31g
197%

Carbohydrates
30g
10%

  Sugar
7g
9%

Cholesterol
312mg
104%

Sodium
329mg
14%

Get Enough Of These
Protein
14g
28%

Vitamin A
2484IU
50%

Phosphorus
307mg
31%

Vitamin B2
0.43mg
25%

Selenium
16µg
24%

Vitamin C
18mg
23%

Folate
88µg
22%

Vitamin B1
0.27mg
18%

Vitamin B5
1mg
18%

Calcium
175mg
18%

Magnesium
59mg
15%

Potassium
479mg
14%

Vitamin B6
0.26mg
13%

Vitamin E
1mg
13%

Manganese
0.26mg
13%

Vitamin B3
2mg
12%

Fiber
2g
11%

Zinc
1mg
11%

Vitamin D
1µg
11%

Vitamin B12
0.64µg
11%

Iron
1mg
10%

Copper
0.11mg
6%

Vitamin K
5µg
5%

covered percent of daily need
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