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Nutritional Info
  • Servings Per Recipe: 9
  • Amount Per Serving
  • Calories: 191.7
  • Total Fat: 9.8 g
  • Cholesterol: 75.3 mg
  • Sodium: 440.3 mg
  • Total Carbs: 19.4 g
  • Dietary Fiber: 2.3 g
  • Protein: 7.6 g

View full nutritional breakdown of Jalapeno Corn Pudding calories by ingredient
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Jalapeno Corn Pudding

Submitted by: CHIX96

Introduction

adapted from Bon Appetit adapted from Bon Appetit
Number of Servings: 9

Ingredients

    2 TB butter or margarine
    1 c chopped onion
    1c corn kernels, fresh or frozen
    1/3 c jalapenos, diced (approx 2 medium); remove seeds to reduce heat
    3 cloves garlic, minced
    1 c cornmeal, self-rising
    2 1/2 c almond milk (original recipe calls for 1 1/2 c whole milk + 1/2 c heavy whipping cream)
    1 c chopped roasted bell pepper
    1/2 c chopped green onions
    1/2 c chopped cilantro
    1 tsp salt
    1/2 tsp black pepper, coarsely ground
    3 large eggs, separated
    1 c cheddar cheese, grated

Directions

Preheat oven to 350F. Saute onion, corn, jalapeno, and garlic in butter over medium heat until soft, approximately 4 minutes. Stir in cornmeal. Add almond milk; stir until a thick batter forms, ~2 minutes. Transfer to a large bowl; add red peppers, green onions, cilantro, salt, and black pepper. Let stand 15 minutes, then stir in egg yolks. Separately, beat egg whites until stiff peaks form; fold into batter. Transfer to greased 9 x 9" baking dish; top with shredded cheese. Bake until top is golden and center is set, approximately 30 minutes.

Serving Size: Makes 9 3" squares

Number of Servings: 9

Recipe submitted by SparkPeople user CHIX96.






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