Mexican Street Corn Pudding
Ingredients
- Non-stick cooking spray
- 1 large or 2 medium jalapeños
- 1 8.5-ounce box cornbread or corn muffin mix
- 1 14.75-ounce can creamed corn, undrained
- 1 14.75-ounce can whole kernel corn, rinsed and drained
- ½ cup salted butter, melted and cooled
- 2 tbsp. granulated sugar
- 2 large eggs, beaten
- 1 cup sour cream
- ¼ cup whole milk
- Crema, Tajín and crumbled queso fresco, for serving (see note)
Instructions
- Pre-heat the oven to 350°F.
- Coat an 8-inch square baking or casserole dish with non-stick cooking spray.
- Place the jalapeños on a baking sheet, place in the pre-heated oven and bake until slightly tender; about 20 minutes.
- Remove from the oven (do not turn off the oven); when cool enough to handle, cut off the stems and, for a milder pudding, discard the seeds; dice the jalapeños.
- In a large bowl, mix together the cornbread mix, creamed corn, corn kernels, butter, sugar, eggs, sour cream, milk and diced jalapeños until combined; do not overmix.
- Pour the batter into the prepared baking dish.
- Place in the pre-heated oven and bake until golden brown and gently set in the center; 55 to 65 minutes.
- Remove from the oven and top with the crema, Tajín and queso fresco; serve hot.
Notes
Crema, Tajín and queso fresco are available in supermarkets and Mexican groceries. If crema is not available, mix sour cream with milk until it’s thin enough to drizzle. Queso fresco can be swapped for another fresh cheese, such as a mild feta cheese.