Jalapeno Corn Pudding

Name: Jalapeno Corn Pudding Recipe
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 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

Minutes to Prepare: 20
Minutes to Cook: 30

Number of Servings: 9

Ingredients

2 TB butter or margarine1 c chopped onion1c corn kernels, fresh or frozen1/3 c jalapenos, diced (approx 2 medium); remove seeds to reduce heat3 cloves garlic, minced1 c cornmeal, self-rising2 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 pepper1/2 c chopped green onions1/2 c chopped cilantro1 tsp salt1/2 tsp black pepper, coarsely ground3 large eggs, separated1 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.

Servings Per Recipe: 9

Nutritional Info 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

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